Exploration of Foods and Foodomics

Table 5

Thickness, diameter, and weight of the high-fiber biscuits

Parameter	B1	B2	B3	B4	Control
Thickness (cm)	0.32 ± 0.05^a	0.36 ± 0.02^ab	0.42 ± 0.02^ab	0.47 ± 0.02^b	0.35 ± 0.01^ab
Diameter (cm)	4.67 ± 0.12^a	5.17 ± 0.07^ab	5.47 ± 0.09^b	5.03 ± 0.07^ab	5.23 ± 0.22^ab
Weight (g)	6.87 ± 0.27^ab	7.13 ± 0.30^ab	7.03 ± 0.13^ab	7.97 ± 0.66^b	6.20 ± 0.17^a
Spread ratio	15.02 ± 1.99^a	14.36 ± 1.05^a	13.04 ± 0.38^a	10.70 ± 0.65^a	14.91 ± 1.19^a
L*	67.40 ± 5.02^a	66.17 ± 2.28^a	54.93 ± 4.11^a	64.73 ± 3.08^a	68.73 ± 6.54^a
a*	19.93 ± 5.71^a	18.03 ± 4.13^a	30.70 ± 3.99^a	15.97 ± 6.15^a	12.57 ± 1.57^a
b*	48.33 ± 4.41^a	39.87 ± 15.19^a	52.53 ± 2.12^a	51.37 ± 8.19^a	50.70 ± 3.17^a
Browning index	29.01 ± 8.98^a	25.57 ± 7.29^a	47.99 ± 7.13^a	25.61 ± 8.25^a	20.82 ± 2.83^a

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B1: biscuit made from formulated flour 1; B2: biscuit made from formulated flour 2; B3: biscuit made from formulated flour 3; B4: biscuit made from formulated flour 4; Control: biscuit made from wheat flour; L*: lightness; a*: position of color in the green-red axis; b*: position of color in the blue-yellow axis. Values carrying different superscripts (a, b) in the same row are statistically significant (P < 0.05)