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Table 6 Physical properties of shallot-enriched plantain biscuits

From: Chemical composition, in vitro antioxidant properties, and phenolic profile of shallot (Allium ascalonicum L.)-enriched plantain biscuit

 

Weight(g)

Diameter (mm)

Thickness (mm)

Spread ratio

Hardness (mm)

Surface colour

†ΔE

†BI

L*

a*

b*

COMBIS

6.34 ± 0.13d

63.00 ± 1.50a

5.00 ± 0.51a

12.60 ± 0.00a

12.70 ± 0.53a

67.77 ± 0.06a

10.06 ± 0.02b

28.04 ± 0.04a

-

14.64 ± 0.02f

SB0

15.36 ± 2.34abc

48.55 ± 2.03b

5.75 ± 1.02a

8.66 ± 1.61b

8.32 ± 0.28b

49.19 ± 0.01b

9.89 ± 0.01c

15.35 ± 0.01e

22.49 ± 0.06e

17.18 ± 0.01e

SB5

16.26 ± 1.42a

49.01 ± 1.82b

6.10 ± 0.39a

8.05 ± 0.55b

4.17 ± 0.06c

42.44 ± 0.02e

11.47 ± 0.00a

18.26 ± 0.02b

27.19 ± 0.07b

23.05 ± 0.01a

SB10

15.80 ± 0.94ab

49.88 ± 1.22b

6.15 ± 1.01a

8.32 ± 1.58b

4.60 ± 1.41c

43.96 ± 0.05d

9.32 ± 0.03d

17.09 ± 0.05d

26.22 ± 0.03c

18.72 ± 0.04c

SB15

12.84 ± 1.04c

49.01 ± 1.27b

5.28 ± 0.57a

9.36 ± 0.84b

5.87 ± 0.57c

41.28 ± 0.01f

8.78 ± 0.02e

17.54 ± 0.01c

28.52 ± 0.06a

19.14 ± 0.03b

SB20

13.22 ± 1.36bc

47.63 ± 1.33b

4.89 ± 0.83a

9.97 ± 1.81b

8.43 ± 0.67b

44.25 ± 0.03c

8.59 ± 0.04f

18.27 ± 0.02b

25.51 ± 0.01d

17.76 ± 0.05d

  1. Values are expressed as mean ± SD (n = 5). Values with different letters down the columns are significantly different at p < 0.05.
  2. †Calculated values. COMBIS: Commercial onion biscuit; SB0: 100% Plantain biscuit, SB5: 95% Plantain + 5% Shallot biscuit, SB10: 90% Plantain + 10% Shallot biscuit, SB15: 85% Plantain + 15% Shallot biscuit, SB20: 80% Plantain + 20% Shallot biscuit; L*: Lightness factor; a*: redness factor; b*: yellowness factor; ΔE: Overall difference in colour, BI: Browning index