Biscuit formulation

Texture parameters

Color parameters

Water activity (aw)

Moisture content

(g∙kg−1)

Chemical composition (g∙kg−1)

Force

(N)

Area

(N mm)

Force peak number

Color differences (ΔE)

Browning index (BI)

Proteins

Lipids

Ash

Total dietary fiber

Carbohydrates

C

3.5 ± 0.7a*

8.8 ± 1.3a*

26.3 ± 5.0b

0.0 ± 0.0a*

21.1 ± 1.5a

0.620 ± 0.005c*

101 ± 3b*

13 ± 1a

172 ± 10a

6.7 ± 0.4a

19 ± 8a

810 ± 20a

250AF

7.1 ± 0.6b*

28.3 ± 2.9b*

12.8 ± 3.9a

14.8 ± 0.9c*

36.2 ± 2.2c

0.516 ± 0.001a*

84 ± 3a*

26 ± 1b

172 ± 5a

8.4 ± 0.2b

50 ± 14b

793 ± 8a

250CF

7.2 ± 0.6b

27.1 ± 2.3b

12.8 ± 3.6a

12.0 ± 0.8b

30.7 ± 0.7b

0.547 ± 0.002b

85.3 ± 0.5a

15.7 ± 0.1a

182 ± 5a

7.7 ± 0.1b

32 ± 1a

795 ± 7a