Table 3. pH of cookie dough with different amounts of onion peel powder

Measurement	Group1)				F-value
	Control	OP2	OP4	OP6
pH	7.09±0.052)a3)	6.83±0.11b	6.56±0.07c	6.44±0.08c	37.07***4)

Control, no onion peel powder added; OP2, 2% onion peel powder added; OP4, 4% onion peel powder added; OP6, 6% onion peel powder added.
Values represent the mean±SD (n=3).
Different superscripts in a same row indicate significantly different by Duncan’s multiple range test (p<0.05).
p<0.001.