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. 2022 Aug 5;11(15):2346. doi: 10.3390/foods11152346

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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(a) Principal component analysis with the score plot of sensory analysis of gluten-free biscuit samples describing the variations among the samples: T0; RF (rice flour):DPF (date pit flour):APF (Assyrian plum flour) (100:0:0), T1; RF:DPF:APF (90:5:5), T2; RF:DPF:APF (80:10:10), and T3; RF:DPF:APF (70:15:15). (b) Bi-plot of gluten-free biscuit samples describing the relationship between parameters (bioactive compounds, color values nutritional, dimensional, and textural) in the space defined by principal component 1 (PC1) and 2 (PC2), where T0, T1, T2, and T3 are the treatment (T) levels. TPC; total phenolic content, TFC; total flavonoid content.