Physicochemical Properties and Sensory Evaluation of Wheat-Purple Rice Biscuits Enriched with Green-Lipped Mussel Powder (Perna canaliculus) and Spices

Table 3

Physical characteristics of fortified biscuits with different levels of mussel powder^e.

	Hardness (N)	Biscuit quality			surface color			Browning index^g
		Width (W, mm)	Thickness (T, mm)	Spread ratio (W/T)
Control	11.6 ± 0.3^c	67.8 ± 0.1^a	10.6 ± 0.1^d	6.4 ± 0.1^a	79.1 ± 0.2^NS	−3.1 ± 0.1^a	24.9 ± 0.7^NS	31.7 ± 1.6^b
Mussel powder 10%	14.4 ± 0.6^b	64.3 ± 0.0^b	12.8 ± 0.0^c	5.1 ± 0.1^b	79.1 ± 0.3	−3.2 ± 0.3^a	25.7 ± 0.3	34.1 ± 0.8^a
Mussel powder 15%	14.2 ± 0.4^b	62.3 ± 0.0^c	13.5 ± 0.1^b	4.6 ± 0.0^c	78.4 ± 0.4	−4.1 ± 0.4^ab	26.0 ± 0.1	35.9 ± 0.5^a
Mussel powder 20%	16.5 ± 0.6^a	60.8 ± 0.0^d	14.9 ± 0.2^a	4.1 ± 0.0^d	78.6 ± 0.2	−5.0 ± 0.5^b	25.9 ± 0.2	35.8 ± 0.3^a
LSD^h	1.7	1.5	0.6	0.3	1.69	0.9	2.3	2.5

^eDifferent superscripts (a, b, c, and d) in each column represent the significant difference (Duncan’s multiple range test, ); values represent mean ± standard error; not significant (NS) = no significant differences were found (). ^f is a measure of brightness from 0 = black to 100 = white; indicates red/green color, with positive value indicating redness and negative value indicating greenness; describes yellowness when the values are positive and blueness when the values are negative. ^gBrowning index defines brown color. ^hLSD, least significant difference.