Biscuit formulation

Texture parameters

Color parameters

Water activity (a_w)

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 ± 0.7^a*

8.8 ± 1.3^a*

26.3 ± 5.0^b

0.0 ± 0.0^a*

21.1 ± 1.5^a

0.620 ± 0.005^c*

101 ± 3^b*

13 ± 1^a

172 ± 10^a

6.7 ± 0.4^a

19 ± 8^a

810 ± 20^a

250AF

7.1 ± 0.6^b*

28.3 ± 2.9^b*

12.8 ± 3.9^a

14.8 ± 0.9^c*

36.2 ± 2.2^c

0.516 ± 0.001^a*

84 ± 3^a*

26 ± 1^b

172 ± 5^a

8.4 ± 0.2^b

50 ± 14^b

793 ± 8^a

250CF

7.2 ± 0.6^b

27.1 ± 2.3^b

12.8 ± 3.6^a

12.0 ± 0.8^b

30.7 ± 0.7^b

0.547 ± 0.002^b

85.3 ± 0.5^a

15.7 ± 0.1^a

182 ± 5^a

7.7 ± 0.1^b

32 ± 1^a

795 ± 7^a