Table 1
Physicochemical character istics of cookie dough and cookies containing different levels of burdock powder

Sample	Property		BP content (%)
			0	2	4	6	8
			Cookie dough	pH		6.85±0.01^a1)	6.82±0.01^b	6.78±0.01^c	6.75±0.01^d	6.70±0.01^e
Density (kg/L)		1.20±0.01^a	Cookie dough	1.20±0.01^a	1.20±0.02^a	1.19±0.01^a	1.21±0.01^a
Cookies	Moisture content (%, w.b.)		2.31±0.16^a	2.33±0.30^a	2.36±0.16^a	2.60±0.26^a	2.64±0.50^a
	Spread factor		8.66±0.12^a	8.85±0.09^a	8.96±0.08^a	9.08±0.10^a	9.18±0.07^a
	Hardness (N)		26.71±1.20^a	25.17±1.04^b	23.13±1.40^c	20.65±1.50^d	17.83±0.96^e
	Color	L*	61.52±0.10^a	56.35±0.15^b	53.31±0.18^c	50.88±0.95^d	48.25±0.65^e
		a*	6.67±0.18^a	6.48±0.10^ab	6.35±0.12^abc	6.11±0.04^bc	5.90±0.06^c
		b*	31.48±0.02^a	28.96±0.12^b	28.62±0.14^b	26.64±0.30^c	26.42±0.67^c

Means within the same row with a different letter are significantly different (p<0.05).