## 3 Results and Discussion
### Physical, Structural, and Textual Properties of Shorthead Biscuits
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline
**Shortbread** & **Water Content** & **Water Activity** & **Apparent Density** & **True Density** & **Porosity** & **Jones Area** & **Chaposition Factor** & **Elongation Factor** \\
**Biscuits** & **(g/100 g)** & **(d)** & **(g/g/m)** & **(g/g/m)** & **(\%)** & **(mm/s)** & **(\%)** & **(\%)** & **(\%)** \\ \hline S & 4.87 \(\pm\) 0.30 & 0.354 \(\pm\) 0.004 & 319 \(\pm\) 38 \({}^{\circ}\) & 1595 \(\pm\) 200 & 79.99 \(\pm\) 2.36 \({}^{\circ}\) & 0.010 \(\pm\) 0.014 \({}^{\circ}\) & 0.502 \(\pm\) 0.269 \({}^{\circ}\) & 1.197 \(\pm\) 0.387 \({}^{\circ}\) \\ SWF & 4.71 \(\pm\) 0.75 & 0.317 \(\pm\) 0.004 \({}^{\circ}\) & 383 \(\pm\) 32 \({}^{\circ}\) & 1461 \(\pm\) 262 & 70.20 \(\pm\) 200 \({}^{\circ}\) & 0.011 \(\pm\) 0.019 \({}^{\circ}\) & 0.501 \(\pm\) 0.327 \({}^{\circ}\) & 1.153 \(\pm\) 0.436 \({}^{\circ}\) \\ SOF & 4.48 \(\pm\) 0.28 \({}^{\circ}\) & 0.289 \(\pm\) 0.043 \({}^{\circ}\) & 394 \(\pm\) 19 \({}^{\circ}\) & 1474 \(\pm\) 339 & 75.33 \(\pm\) 14 \({}^{\circ}\) & 0.015 \(\pm\) 0.014 \({}^{\circ}\) & 0.598 \(\pm\) 0.282 \({}^{\circ}\) & 1.271 \(\pm\) 0.478 \({}^{\circ}\) \\ TWF & 4.73 \(\pm\) 1.48 \({}^{\circ}\) & 0.540 \(\pm\) 0.007 \({}^{\circ}\) & 495 \(\pm\) 15 \({}^{\circ}\) & 1458 \(\pm\) 267 & 69.00 \(\pm\) 0.90 \({}^{\circ}\) & 0.013 \(\pm\) 0.011 & 0.568 \(\pm\) 0.245 \({}^{\circ}\) & 1.414 \(\pm\) 0.539 \({}^{\circ}\) \\ TOF & 5.07 \(\pm\) 0.09 \({}^{\circ}\) & 0.648 \(\pm\) 0.013 \({}^{\circ}\) & 595 \(\pm\) 20 \({}^{\circ}\) & 1498 \(\pm\) 381 & 62.68 \(\pm\) 1.28 \({}^{\circ}\) & 0.018 \(\pm\) 0.021 & 0.656 \(\pm\) 0.300 \({}^{\circ}\) & 1.038 \(\pm\) 0.598 \({}^{\circ}\) \\ MWF & 6.32 \(\pm\) 0.16 \({}^{\circ}\) & 0.365 \(\pm\) 0.002 \({}^{\circ}\) & 420 \(\pm\) 25 \({}^{\circ}\) & 1422 \(\pm\) 295 & 73.69 \(\pm\) 164 \({}^{\circ}\) & 0.029 \(\pm\) 0.080 & 0.694 \(\pm\) 0.021 \({}^{\circ}\) & 1.360 \(\pm\) 0.540 \({}^{\circ}\) \\ MOF & 6.20 \(\pm\) 0.84 \({}^{\circ}\) & 0.390 \(\pm\) 0.008 \({}^{\circ}\) & 742 \(\pm\) 20 \({}^{\circ}\) & 1487 \(\pm\) 322 & 74.80 \(\pm\) 1.26 \({}^{\circ}\) & 0.013 \(\pm\) 0.030 & 0.541 \(\pm\) 0.355 \({}^{\circ}\) & 1.267 \(\pm\) 0.417 \({}^{\circ}\) \\ ESWF & 8.29 \(\pm\) 0.25 \({}^{\circ}\) & 0.503 \(\pm\) 0.121 \({}^{\circ}\) & 7201 \({}^{\circ}\) & 488 \(\pm\) 29 \({}^{\circ}\) & 1512 \(\pm\) 270 & 69.42 \(\pm\) 1.80 \({}^{\circ}\) & 0.022 \(\pm\) 0.147 \({}^{\circ}\) & 0.673 \(\pm\) 0.677 \({}^{\circ}\) & 1.445 \(\pm\) 0.682 \({}^{\circ}\) \\ ESIOF & 7.51 \(\pm\) 0.31 \({}^{\circ}\) & 0.445 \(\pm\) 0.025 \({}^{\circ}\) & 7201 \({}^{\circ}\) & 994 \(\pm\) 36 \({}^{\circ}\) & 1558 \(\pm\) 397 & 67.26 \(\pm\) 227 \({}^{\circ}\) & 0.018 \(\pm\) 0.019 \({}^{\circ}\) & 0.567 \(\pm\) 0.294 \({}^{\circ}\) & 1.629 \(\pm\) 0.632 \({}^{\circ}\) \\ \hline \multicolumn{8}{c}{One-way analysis of variance (ANOVA)} \\ \hline Effect added fibre & 0.745 & 0.171 & \(<\)0.001 & 0.081 & \(<\)0.001 & 0.015 & 0.020 & \(<\)0.001 \\ \multicolumn{8}{c}{Two-way analysis of variance (ANOVA)} \\ \hline Effect of sweeteners & 0.002 & \(<\)0.001 & \(<\)0.001 & 0.172 & \(<\)0.001 & 0.259 & 0.115 & \(<\)0.001 \\ \multicolumn{8}{c}{Effect 0.60} \\ of fibre & 0.660 & 0.676 & \(<\)0.001 & 0.135 & 0.003 & 0.343 & 0.537 & 0.034 \\ Sweeteners \(\times\) fibre & 0.837 & 0.216 & \(<\)0.001 & 0.919 & 0.015 & 0.068 & \(<\)0.001 & 0.001 \\ \hline \multicolumn{8}{c}{The averages in the columns for biscuits with sucrose and added fibre, which do not share a common lowercase letter (a, b, c) in the superscript, are significantly different between groups. Similarly, those without a common uppercase letter (c, d, e, f, e, f) in the superscript are significantly different between the sweetener and fibre groups (\(<\) 0.05).} \\ \end{tabular}
\end{table} 
Table 3: Means and \(\pm\) SDs of the water content, water activity, density, porosity, and structure parameters of shortened biscuits. Biscuits with sucrose had the lowest apparent density and the highest porosity, around 80% (Table 3).