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

Table 4

GAB parameters estimation of innovative legume-based biscuits with alternative sweeteners.

Coding	Material	(legume/wheat %)	% (oligofructose/sugar %)	(°C)
B11	Dicoccum flour	0	0	25				0.999
B11	Dicoccum flour	0	0	35				0.999
B11	Dicoccum flour	0	0	45		0.898 ± 0.03		0.997
B12	Dicoccum flour	0	50	25				0.999
B12	Dicoccum flour	0	50	35				0.999
B12	Dicoccum flour	0	50	45				0.998
B13	Dicoccum flour	0	100	25				0.999
B13	Dicoccum flour	0	100	35				0.997
B13	Dicoccum flour	0	100	45	4.			0.997
BC21	Chickpea	10	0	25				0.999
BC21	Chickpea	10	0	35				0.999
BC21	Chickpea	10	0	45				0.999
BC22	Chickpea	10	50	25				0.996
BC22	Chickpea	10	50	35				0.998
BC22	Chickpea	10	50	45				0.996
BC31	Chickpea	30	0	25				0.999
BC31	Chickpea	30	0	35				0.999
BC31	Chickpea	30	0	45				0.999
BC32	Chickpea	30	50	25				0.998
BC32	Chickpea	30	50	35				0.994
BC32	Chickpea	30	50	45				0.999
BL21	Lentil	10	0	25				0.999
BL21	Lentil	10	0	35				0.999
BL21	Lentil	10	0	45				0.999
BL22	Lentil	10	50	25				0.996
BL22	Lentil	10	50	35				0.998
BL22	Lentil	10	50	45				0.996
BL31	Lentil	30	0	25				0.999
BL31	Lentil	30	0	35				0.999
BL31	Lentil	30	0	45				0.999
BL32	Lentil	30	50	25				0.999
BL32	Lentil	30	50	35				0.997
BL32	Lentil	30	50	45				0.998
BM42	Lentil-chickpea	15	50	25				0.999
BM42	Lentil-chickpea	15	50	35				0.996
BM42	Lentil-chickpea	15	50	45				0.998