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

Table 3

-values ( for ANOVA) and SCC values () for Spearman’s correlation test on sensory attributes from each Indonesian judge in the Flash profile.

		SCC
Judge 1
Renyah (crunchy)	0.802
Gosong (burnt)	2.807
Rasa tepung (floury)	13.912	0.860
Rasa mentega (buttery)	4.640	0.598
Keras (hard)	3.423
Garing (crispy)	18.397	0.881
Rasa sehat (healthy-tasted)	124.833	0.981
Rasa kacang (nutty)	62.417	0.963
Gurih (savory)	6.093	0.679
Asin (salty)	4.773	0.607
Judge 2
Kering (dry)	8.253	0.752
Kaku (rigid)	62.417	0.963
Rasa tepung/gandum (wheat/wheaty)	9.970	0.791
Hambar (bland)	34.833	0.935
Keras (hard)	2.574
Berserpihan (flaky)	10.5	0.800
Pahit (bitter)	0.005
Padat (solid)	4.507	0.589
Mudah patah (brittle)	14	0.846
Kasar (rough)	2.672
Berpasir (grainy)	9.970	0.791
Judge 3
Kering (dry)	3.967	0.546
Keras (hard)	21.742	0.898
Berpasir (grainy)	1.750
Raca kacang (nutty)	2.481
Rasa tepung (floury)	1.064
Hambar (bland)	2.197
Judge 4
Beraroma (aromatic)	3.912	0.541
Kering (dry)	1.300
Panggang (baked)	1.209
Asin (salty)	0.428
Gurih (savory	0.552
Manis (sweet)	0.631
Pahit (bitter)	0.442
Berserpihan (flaky)	0.123
Berpasir (grainy)	19.833	0.889
Kasar (rough)	2.818
Rasa tepung/gandum (wheat/wheaty)	0.479
Renyah (crunchy)	0.693
Garing (crispy)	2.448
Kaku (rigid)	8.253	0.753
Judge 5
Mengembang (puffy)	15.167	0.857
Renyah (crunchy)	0.903
Rasa kacang (nutty)	3.223
Keras (hard)	2.287
Mudah patah (brittle)	22.379	0.901
Rasa tepung/gandum (wheat/wheaty)	0.467
Mentah (raw)	11.9	0.821
Judge 6
Gurih (savory)	14.069	0.847
Rasa kacang (nutty)	27.093	0.917
Kacang polong (pea)	18.577	0.882
Berpasir (grainy)	2.608
Kasar (rough)	2.608
Keras (hard)	5.963	0.673
A lot (tough/slightly hard to chew and bite)	5.474	0.649
Tekstur tebal (thick texture)	0.308
Judge 7
Gosong (burnt)	2.381
Manis (sweet)	4.278	0.571
Kacang polong (pea)	4.667	0.600
Keras (hard)	3.184
Berpasir (grainy)	14.069	0.847
Judge 8
Kering (dry)	3.889	0.539
Keras (hard)	5.574	0.654
Kaku (rigid)	46.900	0.952
Renyah (crunchy)	15.633	0.861
Rasa tepung/gandum (wheat/wheaty)	3.184
Rasa kacang (nutty)	4.132	0.560
Pahit (bitter)	4.589	0.595
Manis (sweet)	1.167
Gosong (burnt)	33.833	0.934
Lembut (tender)	5.704	0.661
Judge 9
Keras (hard)	17.167	0.873
Berminyak (oily)	5.415	0.645
Pahit (bitter)	10.5	0.8
Berlayer (layered)	17.167	0.873
Berserpihan (flaky)	8.615	0.761
Judge 10
Mengenyangkan (filling)	16.1	0.865
Rasa kacang (nutty)	9.006	0.771
Rasa tepung/gandum (wheat/wheaty)	6.099	0.679
Gurih (savory)	3.041
Renyah (crunchy)	15.167	0.857
Judge 11
Keras (hard)	1.803
Padat (solid)	2.676
Rasa tepung/gandum (wheat/wheaty)	1.803
Hambar (bland)	1.803
Renyah (crunchy)	15.167	0.857
Bertekstur (textured)	20.611	0.893
Garing (crispy)	1.346
Judge 12
A lot (tough/slightly hard to chew and bite)	18.756	0.883
Renyah (crunchy)	20.222	0.891
Keras (hard)	11.056	0.809
Melempem (soggy)	18.756	0.883
Hambar (bland)	2.917
Gosong (burnt)	8.167	0.750
Pahit (bitter)	12.465	0.829
Judge 13
Rasa lembut (creamy)	8.167	0.750
Renyah (crunchy)	64.167	0.964
Garing (crispy)	64.167	0.964
Padat (solid)	64.167	0.964
Asin (salty)	4.773	0.607
Manis (sweet)	8.167	0.750
Gurih (savory)	15.167	0.857
Rasa kacang (nutty)	2.100
Melempem (soggy)	64.167	0.964
Keras (hard)	64.167	0.964
Rasa tepung/gandum (wheat/wheaty)	11.9	0.821
Berserat (fibery)	11.9	0.821
Pahit (bitter)	8.167	0.750
Judge 14
Berpasir (grainy)	0.579
Renyah (crunchy)	1.300
Pahit (bitter)	20.611	0.893
Hambar (bland)	1.398
Rasa tepung/gandum (wheat/wheaty)	0.334
Judge 15
Gosong (burnt)	6.854	0.709
Berpasir (grainy)	2.937
Tepung haver (oat)	4.666	0.600
Rasa tepung/gandum (wheat/wheaty)	4.485	0.587
Renyah (crunchy)	27.611	0.919
Mudah patah (brittle)	18.756	0.883
Gurih (savory)	1.083
Rasa sehat (healthy-tasted)	3.223
Judge 16
Hambar (bland)	9.993	0.791
Garing (crispy)	8.426	0.757
Panggang (baked)	31.500	0.929
Berserpihan (flaky)	2.100
Mudah patah (brittle)	13.093	0.837
Mentah (raw)	7.000	0.714
Rasa mentega (buttery)	1.880
Gurih (savory)	14.069	0.847
Rasa rempah (spice)	5.415	0.645
Berudara (airy)	4.180	0.564
Manis (sweet)	7	0.714
Keras (hard)	5.833	0.667
Renyah (crunchy)	3.223
Melempem (soggy)	2.463
Judge 17
Mengembang (puffy)	20.611	0.893
Berlayer (layered)	11.9	0.821
Renyah (crunchy)	11.167	0.811
Asin (salty)	2.699
Judge 18
Padat (solid)	30.917	0.927
Gurih (savory)	3.454
Melempem (soggy)	5.295	0.639
Renyah (crunchy)	1.333
Mentah (raw)	0.555
Asin (salty)	1.222
Gosong (burnt)	2.263
Judge 19
Beraroma (aromatic)	1.803
Asin (salty)	0.875
Gosong (burnt)	15.167	0.857
Keras (hard)	50.633	0.955
Padat (solid)	31.500	0.929
Rasa tepung (floury)	2.917
Alot (tough/slightly hard to chew and bite)	30.917	0.927
Berpasir (grainy)	17.167	0.878

For values: , , . For SCC values: , , .