Average values of these biscuits are reported in millimeter.
Thickness (T) of biscuits was measured by stacking six biscuits
on top of one another and taking the average of six biscuits
in millimeter. The spread ratio was calculated by dividing
diameter (W) by thickness (T). The objective evaluation of texture
expressed as breaking strength (kg force) was measured using
the triple beam snap (three-point break) technique of Gaines
(1991) using a Texture Analyzer (TA-HDi, Stable Microsystems,
UK). A crosshead speed of 10 mm/min with a load cell
of 50 kg was used in these studies. Force required to break biscuits
individually was noted and the average was calculated