Research Article
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 |
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