Table 6. Texture profile analysis of crackers with varying levels of re:nergy wheat bran powder

Texture	Control	5%	10%	15%	20%	25%	30%
Hardness (g)	1,288.29±22.06^1)g2)	1,474.79±22.90^f	1,655.18±24.96^e	1,876.96±35.27^d	2,154.01±27.55^c	2,412.61±21.50^b	2,589.63±26.89^a
Fracturability (g)	1,099.85±41.62^a	981.87±22.52^b	923.34±20.00^c	855.12±26.55^d	809.74±36.77^f	736.43±35.47^e	837.07±30.55^de
Cohesiveness	0.68±0.02^a	0.64±0.02^b	0.60±0.02^c	0.57±0.02^d	0.52±0.02^e	0.49±0.01^f	0.48±0.03^f
Chewiness (g)	629.26±20.39^f	690.74±39.83^e	754.48±34.35^d	815.66±27.26^c	874.60±36.63^b	906.92±38.43^a	886.94±27.34^ab

All values are mean±SD (n=3).
Means with different superscript letters in the same row are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c>d>e>f>g).