The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product.

Foods · 2021 · PMC8146277 · PMID 33925321

Europe PMC DOI

hedged sentence

0.0550

closest p · 1.1× alpha

0.0550

boldest claim

The sentences

approaching significancep = 0.055so close (0.05 < p ≤ 0.1)

In terms of appearance attributes, the parameters found to be significantly different among samples were golden colour, dry appearance (approaching significance p = 0.055), springiness and dryness to touch, crumbliness, and presence of uneven colour patches.

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