. 2022 Dec 21;12(1):18. doi: 10.3390/foods12010018

Table 6.

Geometric properties and baking loss of biscuits.

Biscuit	Diameter (mm)	Height (mm)	Volume (cm³)	Area (cm²)	Density (g/cm³)	Baking Loss (%)
control	60 ± 0.96 ^ab	9 ± 0.96 ^ab	24.60 ± 3.51 ^ab	28.04 ± 0.90 ^ab	0.53 ± 0.10 ^ab	14.78 ± 1.60 ^ab
rapeseed 2%	59 ± 2.22 ^ab	9 ± 0.50 ^ab	23.76 ± 2.50 ^ab	27.14 ± 2.04 ^ab	0.54 ± 0.05 ^ab	13.92 ± 1.65 ^ab
rapeseed 5%	57 ± 1.71 ^ab	8 ± 0.00 ^ab	20.25 ± 1.22 ^ab	25.31 ± 1.53 ^ab	0.64 ± 0.04 ^ab	15.58 ± 3.33 ^ab
rapeseed 10%	58 ± 1.29 ^ab	8 ± 0.50 ^a	20.14 ± 1.77 ^ab	25.30 ± 0.86 ^ab	0.67 ± 0.06 ^b	12.94 ± 0.18 ^a
phacelia 2%	55 ± 0.50 ^a	9 ± 0.58 ^ab	20.39 ± 1.63 ^ab	23.98 ± 0.44 ^a	0.63 ± 0.07 ^ab	15.72 ± 0.32 ^b
phacelia 5%	56 ± 0.96 ^a	8 ± 0.00 ^ab	19.53 ± 0.67 ^a	24.42 ± 0.84 ^a	0.64 ± 0.02 ^ab	13.76 ± 0.36 ^ab
phacelia 10%	58 ± 0.50 ^ab	8 ± 0.00 ^ab	20.96 ± 0.36 ^ab	26.20 ± 0.45 ^ab	0.60 ± 0.02 ^ab	16.13 ± 0.60 ^b
sunflower 2%	59 ± 0.96 ^ab	10 ± 0.58 ^b	26.21 ± 2.00 ^b	26.90 ± 1.75 ^ab	0.49 ± 0.05 ^ab	14.68 ± 0.51 ^ab
sunflower 5%	62 ± 0.58 ^b	9 ± 0.50 ^ab	25.98 ± 1.29 ^b	29.71 ± 0.56 ^b	0.47 ± 0.04 ^a	13.79 ± 0.53 ^ab
sunflower 10%	59 ± 1.41 ^ab	8 ± 0.50 ^ab	22.59 ± 2.11 ^ab	26.96 ± 1.56 ^ab	0.55 ± 0.05 ^ab	14.70 ± 0.40 ^ab

Data are presented as mean ± standard deviation (n = 4). Different letters represent significant difference between means within each column (p < 0.05; Kruskal–Wallis test, Dunn’s pairwise procedure with Bonferroni correction).