Table. 5. Table 5

Properties of green leafy vegetable extract-enriched crackers

No.	Formulation	Baking temperature (°C)	Color			Hardness (g)	Crispiness (mm)
No.	Formulation	Baking temperature (°C)	L*	a*	b*	Hardness (g)	Crispiness (mm)
1	Control	140	70.39±0.44^a	3.65±0.24^d	34.43±0.93^hi	4,542.75±118.90^c	0.48±0.10^de
		150	68.43±0.75^b	4.56±0.18^bc	34.57±1.46^ghi	2,664.70±265.08^f	1.35±0.30^abc
		160	65.47±0.36^e	6.53±0.65^a	35.73±0.59^defg	1,409.91±364.03^h	1.64±0.09^a
2	0.1% acarbose	140	70.95±0.51^a	3.34±0.14^d	33.45±0.28ⁱ	4,561.14±178.49^c	0.30±0.25^def
		150	67.04±0.63^cd	4.93±0.36^b	35.32±0.89^fgh	2,765.63±182.85^f	1.30±0.06^abc
		160	66.06±0.97^de	6.63±0.65^a	36.27±0.18^cdef	1,467.14±264.07^gh	1.59±0.34^a
3	0.625% extract	140	67.48±0.96^bc	1.32±0.30^e	38.26±1.00^a	4,808.20±239.32^bc	0.22±0.06^efg
		150	61.69±0.85^f	3.38±0.14^d	37.25±0.39^abc	3,229.86±185.40^e	1.10±0.30^bc
		160	59.90±0.60^g	4.01±0.26^cd	36.87±0.18^bcde	1,725.92±42.05^gh	1.48±0.10^a
4	1.25% extract	140	61.57±1.18^f	—1.41±0.62^g	38.02±0.16^ab	5,119.05±204.98^b	0.09±0.04^fg
		150	59.19±0.89^g	—0.01±0.52^f	36.05±0.59^cdef	3,295.08±206.15^e	1.03±0.25^c
		160	56.90±0.33^h	0.60±0.38^f	36.02±0.37^cdef	1,830.40±97.04^g	1.40±0.09^ab
5	2.5% extract	140	59.02±0.57^g	—3.06±0.42^h	36.95±0.45^bcd	5,606.44±359.02^a	0.02±0.09^g
		150	57.47±0.11^h	—1.95±0.35^g	35.65±0.70^efg	4,005.99±282.98^d	0.62±0.07^d
		160	54.80±0.44ⁱ	0.18±0.08^f	33.71±0.39ⁱ	2,764.07±58.80^f	1.35±0.12^abc

Mean±SD of three technical replicates.

Different superscript letters in the same column (a-i) indicate statistically significant differences (P<0.05).

Prev Nutr Food Sci 2024;29:47~62 https://doi.org/10.3746/pnf.2024.29.1.47