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

Table 2

Changes in texture parameters of crackers in response to replacement of wheat by chickpea and lupine flours.

Samples	Hardness (N)	Fracturability (mm)	Total work (joule)
CO	17.78^a	2.37^a	0.03^a
CH20%	12.25^ab	2.21^a	0.02^abc
CH40%	12.18^ab	2.52^a	0.01^bc
CH60%	10.44^b	3.13^a	0.02^abc
CH80%	9.76^b	1.54^a	0.01^c
LP10%	14.22^ab	2.83^a	0.02^abc
LP20%	12.26^ab	2.23^a	0.02^abc
LP30%	15.185^ab	2.40^a	0.02^abc
LP40%	16.18^ab	2.70^a	0.02^abc
Standard deviation	2.67	0.45	0.01

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