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

Table 4

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

Judge 1
Flour(y)	64.166	0.964
Light	15.166	0.857
Crispy/crispiness	64.167	0.643
Neutral	15.166	0.857
Filling	31.500	0.929
Judge 2
Chickpea	12.055	0.824
Flour(y)	0.284553
Roasted chickpea	13.092	0.836
Cheese/cheesy	0.2625
Burnt	0.6
Judge 3
Roasted chickpea	20.611	0.893
Fatty	8.167	0.750
Sweet(y)	64.167	0.964
Dietary	2.463
Judge 4
Granny	1.407
Crispy/crispiness	0.482
Butter(y)	15.633	0.861
Nuts	83.611	0.973
Flour(y)	0.683
Judge 5
Neutral	1.665
Crispy/crispiness	27.093	0.917
Sweet(y)	0.749
Olive oil	1.398
Judge 6
Crispy/crispiness	3.333
Roasted chickpea	24.267	0.908
Pie/pastry sheet	5.587	0.655
Judge 7
Fatty	11.055	0.809
Bitter	5.833	0.667
Zucchini	2.917
Alcalic	2.676
Legumes	7.333	0.727
Judge 8
Lemnos	2.149
Health	11.900	0.821
Legumes	10.056	0.795

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