Research Article
Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners
Table 5
Structural and textural properties of innovative biscuits as affected by legume addition and sugar substitution.
| | Coding | Material | (legume/wheat %) | % (oligofructose/sugar %) | SR | (kg/m3) | (kg/m3) | | (N) |
| | B11 | Dicoccum flour | 0 | 0 | b | a | a | c | a | | B12 | Dicoccum flour | 0 | 50 | c | a | a | b | b | | B13 | Dicoccum flour | 0 | 100 | b | a | a | b | b | | BC21 | Chickpea | 10 | 0 | d | d | b | a | c | | BC22 | Chickpea | 10 | 50 | b | a | b | b | e | | BC31 | Chickpea | 30 | 0 | d | b | b | b | c | | BC32 | Chickpea | 30 | 50 | a | a | b | c | e | | BL21 | Lentil | 10 | 0 | c | d | c | a | b | | BL22 | Lentil | 10 | 50 | d | c | c | a | c | | BL31 | Lentil | 30 | 0 | d | b | c | b | a | | BL32 | Lentil | 30 | 50 | b | a | c | b | d | | BM42 | Lentil-chickpea | 15 | 50 | b | a | d | b | d |
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Samples with different letters in the same column differ significantly ( ). |
