Flour formulations Hardness (g) Springiness (cm) Cohesiveness Gumminess Chewiness (g cm)
F1 1405.19 ± 49.29b 1.005 ± 0.03b 0.873  ± 0.02a 510.04  ± 29.29b 1412.59  ± 37.64c
F2 868.27 ± 20.33b 0.906 ± 0.09b 0.784 ± 0.02a 229.52 ± 21.51b 781.20 ± 33.69c
F3 949.04 ± 41.27a 1.003 ± 0.48a 0.873 ± 0.01a 386.69 ± 26.79a 949.00 ± 51.46c
F4 1079.12 ± 54.56b 1.006 ± 0.06a 0.842 ± 0.03a 645.79 ± 43.27a 1079.00 ± 33.04a
F5 1243.37 ± 82.82a 1.013 ± 0.02a 0.805 ± 0.06a 825.16 ± 16.35b 1253.33 ± 57.93a
F6 1478.28 ± 30.46a 1.040 ± 0.05a 0.790 ± 0.04a 1015.45 ± 23.43d 1537.00 ± 24.24a
Table 3: Effect of different flour formulations on Textural properties.