From:  Effect of red rice-cassava composite flour on the sensory and quality attributes of gluten-free biscuits

 Microbiological count, aw, and hardness of control and F3 biscuits during 8-week storage.

WeekTotal plate count (CFU g–1)Water activity (aw)Hardness (N)
ControlF3ControlF3ControlF3
0< 10 (est)< 10 (est)0.46 ± 0.01a0.40 ± 0.01b64.58 ± 0.00a28.29 ± 0.80b
2< 10 (est)< 10 (est)0.54 ± 0.00a0.52 ± 0.00b61.15 ± 0.71a25.42 ± 0.68b
4< 10 (est)< 10 (est)0.60 ± 0.00a0.58 ± 0.00b47.26 ± 1.35a21.63 ± 0.68b
6< 10 (est)< 10 (est)0.63 ± 0.00a0.60 ± 0.00b42.27 ± 0.06a19.94 ± 0.34b
8< 10 (est)< 10 (est)0.65 ± 0.00a0.61 ± 0.00b38.80 ± 0.42a18.85 ± 0.21b

Values are mean ± SD (n = 3). Means followed by different superscript letters indicate significant differences between the groups in the same row (p < 0.05). Repeated superscript letters indicate that the means were not significantly different (p > 0.05). CFU: colony-forming unit.