Table 4. Texture properties of macaroon added with moringa leaf and green tea powder

Macaroon Control Moringa leaf powder Green tea powder
5% 7.5% 5% 7.5%
Hardness (g/cm2) 6,662.20±530.701)a2) 5,516.80±959.74b 1,144.86±88.32c 881.08±81.70c 927.81±55.85c
Fracturability (g) 420.87±167.33b 8,692.96±2,103.05a 1,800.85±247.00b 1,634.51±249.63b 1,353.31±248.76b
Cohesiveness (%) 2.42±0.59d 20.68±5.74c 22.22±1.20bc 27.26±1.66a 26.00±2.84ab
Each value is mean±SD (n=3).
Values with different superscripts within the same row are significantly different at p<0.05.