Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

Table 3

Physical and textural characteristics of the biscuits containing different levels of purple rice flours^∗.

Physical characteristics	Control wheat biscuit	Purple rice flour substitution (%)
		25	50	75	100
Hardness (N)	71.21 ± 0.47^a	52.81 ± 0.69^b	28.52 ± 0.18^c	22.18 ± 0.10^d	15.69 ± 0.14^e
Width (W, mm)	55.17 ± 0.31^d	57.67 ± 0.21^c	59.67 ± 0.21^b	60.50 ± 0.22^ab	61.17 ± 0.48^a
Thickness (T, mm)	12.00 ± 0.26^a	10.50 ± 0.22^b	8.67 ± 0.21^c	8.00 ± 0.37^cd	7.50 ± 0.22^d
Spread ratio (W/T)	4.61 ± 0.12^d	5.50 ± 0.12^c	6.91 ± 0.19^b	7.64 ± 0.35^a	8.20 ± 0.30^a

^∗Values represent mean ± standard error. In each row, sample means not having the same letter attached to them are significantly different (Duncan’s multiple range test, ).