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.