Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children

Table 4

Instrumental spreadability, sensory, and colour values of the formulations.

Sample number	CF; (g/100 g CS)	HPO; (g/100 g CS)	Hardness; (kg)	Hardness work done (kg·s)	OAA
Control
CF42	42	38
CF40	40	40
CF38	38	42
CF36	36	44
CF34	34	46
CF32	32	48

No significant differences were found between control and CF 38 for OAA scores.
Means in same column with different superscripts are significantly different ().
CF: percentage of carob flour in carob spreads.
CS: carob spread.
HPO: percentage of hydrogenated palm oil in carob spreads.
OAA: overall acceptability scores.