. 2023 Feb 16;3(1):2. doi: 10.1007/s44187-023-00041-z

Table 5.

Textural properties of wheat-OFSP-pumpkin composite bread crumbs as affected by flour proportions and baking conditions

Experimental runs	Wheat flour (%)	OFSP flour (%)	Pumpkin flour (%)	Baking temp. (^o C)	Baking time (min)	Hardness (kg)	Cohesiveness	Springiness	Chewiness (kg)	Resilience
F1	52.5	22.5	25.0	170	19	2.482 ± 0.002^h	0.772 ± 0.001^e	0.837 ± 0.002^h	1.604 ± 0.003^g	0.376 ± 0.002^gh
F2	40.0	50.0	10.0	200	17	2.206 ± 0.002^o	0.718 ± 0.001^l	0.794 ± 0.001^k	1.258 ± 0.001^q	0.349 ± 0.002^mn
F3	61.9	19.8	18.3	190	23	2.160 ± 0.001^p	0.766 ± 0.001^efg	0.848 ± 0.001^g	1.403 ± 0.002^m	0.373 ± 0.002^ghi
F4	54.6	33.2	12.2	150	19	2.285 ± 0.003^l	0.761 ± 0.003^fg	0.865 ± 0.001^f	1.504 ± 0.003^j	0.379 ± 0.002^fg
F5	80.0	10.0	10.0	180	17	1.960 ± 0.001^t	0.816 ± 0.001^ab	0.895 ± 0.001^c	1.431 ± 0.002^l	0.415 ± 0.002^c
F6	40.0	20.0	40.0	150	17	2.229 ± 0.001^m	0.760 ± 0.001^gh	0.824 ± 0.001ⁱ	1.396 ± 0.002ⁿ	0.347 ± 0.002^mn
F7	55.2	10.0	34.8	180	23	3.082 ± 0.004^a	0.772 ± 0.002^e	0.822 ± 0.002^ij	1.956 ± 0.001^a	0.376 ± 0.001^gh
F8	40.0	50.0	10.0	150	25	2.783 ± 0.003^c	0.707 ± 0.004^m	0.829 ± 0.001^hi	1.631 ± 0.004^d	0.358 ± 0.002^kl
F9	40.0	37.9	22.1	200	15	2.155 ± 0.003^p	0.703 ± 0.003^m	0.814 ± 0.001^j	1.233 ± 0.002^r	0.344 ± 0.003^no
F10	80.0	10.0	10.0	200	15	1.053 ± 0.001^x	0.809 ± 0.002^b	0.891 ± 0.002^cd	0.759 ± 0.003^u	0.401 ± 0.001^d
F11	80.0	10.0	10.0	200	23	1.076 ± 0.002^w	0.774 ± 0.001^e	0.889 ± 0.003^cd	0.740 ± 0.001^w	0.388 ± 0.001^e
F12	40.0	20.0	40.0	180	21	2.730 ± 0.001^d	0.746 ± 0.001^ij	0.789 ± 0.002^kl	1.607 ± 0.003^g	0.341 ± 0.001^no
F13	40.0	50.0	10.0	190	17	2.607 ± 0.001^f	0.739 ± 0.004^jk	0.815 ± 0.002^j	1.570 ± 0.001^h	0.354 ± 0.002^lm
F14	43.0	17.0	40.0	170	21	2.981 ± 0.001^b	0.752 ± 0.003^hi	0.796 ± 0.001^k	1.784 ± 0.001^b	0.363 ± 0.004^jkl
F15	64.2	10.0	25.8	160	21	2.383 ± 0.003ⁱ	0.790 ± 0.001^d	0.859 ± 0.002^f	1.617 ± 0.002^f	0.387 ± 0.001^ef
F16	52.5	22.5	25.0	170	19	2.483 ± 0.002^h	0.771 ± 0.001^e	0.837 ± 0.002^h	1.602 ± 0.003^g	0.374 ± 0.002^gh
F17	44.8	33.0	22.2	200	19	1.847 ± 0.003^u	0.720 ± 0.003^l	0.789 ± 0.001^kl	1.049 ± 0.001^t	0.338 ± 0.001^o
F18	40.0	50.0	10.0	150	15	2.555 ± 0.002^g	0.734 ± 0.001^k	0.866 ± 0.001^ef	1.624 ± 0.003^e	0.367 ± 0.003^ij
F19	59.9	30.1	10.0	160	15	2.071 ± 0.001^r	0.784 ± 0.001^d	0.883 ± 0.003^d	1.434 ± 0.002^l	0.385 ± 0.002^ef
F20	80.0	10.0	10.0	170	21	2.093 ± 0.003^q	0.815 ± 0.001^ab	0.913 ± 0.004^b	1.557 ± 0.002ⁱ	0.424 ± 0.002^b
F21	40.0	50.0	10.0	200	25	2.218 ± 0.003ⁿ	0.688 ± 0.001ⁿ	0.781 ± 0.001^l	1.192 ± 0.001^s	0.326 ± 0.002^p
F22	70.5	19.5	10.0	190	15	1.826 ± 0.001^v	0.800 ± 0.002^c	0.874 ± 0.001^e	1.277 ± 0.001^p	0.390 ± 0.002^e
F23	59.9	30.1	10.0	160	25	2.353 ± 0.001^k	0.768 ± 0.001^efg	0.860 ± 0.003^f	1.554 ± 0.001ⁱ	0.373 ± 0.004^ghi
F24	45.9	14.1	40.0	160	17	2.362 ± 0.001^j	0.769 ± 0.001^ef	0.821 ± 0.002^ij	1.491 ± 0.004^k	0.365 ± 0.001^ijk
F25	64.2	10.0	25.8	150	21	1.973 ± 0.001^s	0.791 ± 0.001^d	0.866 ± 0.002^ef	1.352 ± 0.001^o	0.393 ± 0.002^de
F26	80.0	10.0	10.0	150	15	1.001 ± 0.001^y	0.823 ± 0.001^a	0.907 ± 0.002^b	0.747 ± 0.003^v	0.412 ± 0.003^c
F27	49.2	10.8	40.0	180	15	2.648 ± 0.002^e	0.752 ± 0.001^hi	0.828 ± 0.002ⁱ	1.649 ± 0.002^c	0.370 ± 0.004^hij
control	100.0	0.0	0.0	200	21	0.573 ± 0.004^z	0.831 ± 0.003^a	0.967 ± 0.001^a	0.460 ± 0.003^x	0.449 ± 0.002^a
P-value						0.0000	0.000	0.0000	0.0000	0.000

Values indicate average ± standard deviation (n = 3). Values within the same column that have different letters are significantly different (p < 0.05)