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Figure 3

From: 3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits

Figure 3

Texture (hardness) properties of the raw, cowpea sourdough, and quinoa malt whole and multigrain biscuits. Averages of the hardness depicted as bars with superscripts indicate significant differences (p ≤ 0.05). RCB raw cowpea biscuit, RQB raw quinoa biscuit, CSB cowpea sourdough biscuit, QMB quinoa malt biscuit, CS-QMB (80:20) 80% cowpea sourdough and 20% quinoa malt biscuit, CS-QMB (60:40) 60% cowpea sourdough and 40% quinoa malt biscuit, 3D three-dimensional, RC3D raw cowpea 3D-printed biscuit, RQ3D raw quinoa 3D-printed biscuit, CS3D cowpea sourdough 3D-printed biscuit, QM3D quinoa malt 3D-printed biscuit, CS-QM3D (80:20) 80% cowpea sourdough and 20% quinoa malt 3D-printed biscuit, CS-QM3D (60:40) 60% cowpea sourdough and 40% quinoa malt 3D-printed biscuit.

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