However, the measured difference was not statistically signifi cant (p = 0.051, Test-t = –2.191).
The lowest aw values of puffs produced from a mixture with the highest wetting rate (15%) in the
conducted experiment was 0.2219, while the highest was 0.2775. The observed range of aw values in puffs resulted from the amount of introduced whey proteins (Fig. 2).