Table 1. Physicochemical characteristics of cookie dough containing different levels of PCP
Sample
Properties
pH
Density (g/mL)
Moisture content (
w
%)
0%
6.71±0.01
a
1)
1.03±0.01
c
16.60±0.11
a
2%
6.68±0.01
b
1.17±0.06
b
16.54±0.41
a
4%
6.56±0.01
c
1.20±0.08
ab
16.30±0.02
a
6%
6.46±0.01
d
1.24±0.02
ab
16.28±0.15
a
8%
6.44±0.01
e
1.27±0.05
a
16.25±0.42
a
Means within the same row without a common letter (
a-e
) are significantly different (p<0.05).