Table 3

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

Table 3: Effect of different flour formulations on Textural properties.