Table 1. Physicochemical characteristics of cookie dough containing different levels of PCP

Sample Properties
pH Density (g/mL) Moisture content (w%)
0% 6.71±0.01a1) 1.03±0.01c 16.60±0.11a
2% 6.68±0.01b 1.17±0.06b 16.54±0.41a
4% 6.56±0.01c 1.20±0.08ab 16.30±0.02a
6% 6.46±0.01d 1.24±0.02ab 16.28±0.15a
8% 6.44±0.01e 1.27±0.05a 16.25±0.42a
Means within the same row without a common letter (a-e) are significantly different (p<0.05).