Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners

Table 3

Physicochemical properties of innovative biscuits as affected by legume addition and sugar substitution.

Coding	Material	(legume/wheat %)	% (oligofructose/sugar %)		(% w.b.)
B11	Dicoccum flour	0	0	^c	^b	^d	^a	^a	—
B12	Dicoccum flour	0	50	^d	^c	^d	^a	^b	^b
B13	Dicoccum flour	0	100	^d	^c	^c	^c	^c	^c
BC21	Chickpea	10	0	^b	^b	^d	^a	^a	^b
BC22	Chickpea	10	50	^b	^c	^b	^d	^e	^d
BC31	Chickpea	30	0	^a	^a	^d	^b	^b	^b
BC32	Chickpea	30	50	^d	^d	^a	^e	^f	^e
BL21	Lentil	10	0	^a	^a	^d	^a	^a	^a
BL22	Lentil	10	50	^b	^b	^c	^c	^b	^b
BL31	Lentil	30	0	^a	^a	^b	^c	^b	^c
BL32	Lentil	30	50	^c	^b	^a	^e	^d	^d
BM42	Lentil-Chickpea	15	50	^c	^c	^a	^e	^e	^e

Samples with different letters in the same column differ significantly (p <0.05).