Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis

Table 1

Effects on color coordinates and Browning index of crackers by the addition of chickpea and lupine flour.

Samples	L	a	b	C	h	Browning index
CO	71.03^a	6.74^c	32.35^d	33.80^e	78.26^a	66.20^e
CH20%	64.18^bc	11.08^a	32.60^d	34.51^de	71.33^cde	81.52^cd
CH40%	61.60^c	13.53^a	33.25^d	36.00^cd	67.76^e	91.06^abc
CH60%	64.97^bc	12.07^a	32.66^d	34.92^d	69.70^de	86.95^bcd
CH80%	66.78^abc	12.62^a	33.90^d	35.47^cd	69.13^de	82.71^cd
LP10%	69.48^ab	8.13^bc	36.11^c	37.04^c	77.30^ab	79.40^d
LP20%	65.25^bc	11.50^a	37.82^bc	39.58^b	73.01^bcd	95.71^ab
LP30%	63.78^c	11.54^a	38.70^ab	40.43^ab	73.37^bcd	102.15^a
LP40%	66.25^abc	10.96^a	40.31^a	41.80^a	74.76^abc	100.91^a
Standard deviation	2.90	2.15	3.02	2.86	3.62	11.47

Means in a column followed by same letters (a, b, c, d, and e) are not significantly different (). Chickpea flour (CH), lupin flour (LP), 100% wheat flour-control (CO).