Table 1.
Physicochemical properties of cookies incorporated with different levels of jujube powder

	Properties	Dried jujube powder content (%)
		Control	5	10	15	20
			pH	6.69±0.00^a	6.54±0.01^b	6.29±0.01^c	6.19±0.00^d	6.16±0.00^e
	Moisture contents (wb., %)	4.11±0.05^c	4.41±0.08^b	4.50±0.03^b	4.58±0.16^b	4.76±0.15^a
	Spread factor	67.39±0.56^a	63.07±0.17^b	61.56±0.73^c	58.2±0.29^d	55.85±0.21^e
	Loss rate (%)	14.56±0.24^a	13.64±0.20^b	13.04±0.11^b	12.58±0.37^b	12.19±0.05^c
	Hardness (kgf)	3.62±0.42^d	4.25±0.67^c	4.67±0.62^c	5.10±0.51^b	6.27±0.45^a
	L*	82.69±1.31^a	74.44±0.99^b	69.44±0.51^c	66.53±0.87^d	62.83±1.14^e
Color	a*	1.70±0.26^e	5.48±0.36^d	7.44±0.15^c	8.66±0.62^b	9.99±0.68^a
	b*	28.21±0.99^c	29.18±0.41^bc	29.97±0.62^ab	30.27±0.80^a	30.93±0.92^a

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