Research Article
Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners
Table 3
Physicochemical properties of innovative biscuits as affected by legume addition and sugar substitution.
| Coding | Material | (legume/wheat %) | % (oligofructose/sugar %) | | (% w.b.) | | | | |
| B11 | Dicoccum flour | 0 | 0 | c | b | d | a | a | ā | B12 | Dicoccum flour | 0 | 50 | d | c | d | a | b | b | B13 | Dicoccum flour | 0 | 100 | d | c | c | c | c | c | BC21 | Chickpea | 10 | 0 | b | b | d | a | a | b | BC22 | Chickpea | 10 | 50 | b | c | b | d | e | d | BC31 | Chickpea | 30 | 0 | a | a | d | b | b | b | BC32 | Chickpea | 30 | 50 | d | d | a | e | f | e | BL21 | Lentil | 10 | 0 | a | a | d | a | a | a | BL22 | Lentil | 10 | 50 | b | b | c | c | b | b | BL31 | Lentil | 30 | 0 | a | a | b | c | b | c | BL32 | Lentil | 30 | 50 | c | b | a | e | d | d | BM42 | Lentil-Chickpea | 15 | 50 | c | c | a | e | e | e |
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Samples with different letters in the same column differ significantly (pā<0.05).
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