. 2023 Jan 20;9(2):e13093. doi: 10.1016/j.heliyon.2023.e13093

Table 5.

Color and texture of biscuits with and without addition of eggshell powder.

Attribute	Biscuits +0 g eggshell powder/100 g flour	Biscuits +2 g eggshell powder/100 g flour	Biscuits +4 g eggshell powder/100 g flour	Biscuits +6 g eggshell powder/100 g flour
L*	63.63 ± 0.11^c	65.33 ± 0.27^a	64.82 ± 0.16^b	63.40 ± 0.32^c
a*	7.94 ± 0.07^a	7.01 ± 0.19^d	7.40 ± 0.04^b	7.22 ± 0.04^c
b*	24.44 ± 0.19^a	23.96 ± 0.38^b	23.76 ± 0.06^b	23.26 ± 0.13^c
Hardness (N)	9.42 ± 1.16^b	8.51 ± 1.02^b	13.15 ± 0.53^a	13.53 ± 4.44^a

^a–d Values (mean ± standard deviation) in same row with different lowercase letters are significantly (P ≤ 0.05) different.