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

Sample (%)	Property
	pH	Density (g/mL)
0	6.83±0.12a1)	1.24±0.02a
2.5	6.07±0.06b	1.23±0.02ab
5	5.60±0.00c	1.22±0.00ab
7.5	5.17±0.06d	1.21±0.02ab
10	4.93±0.06e	1.20±0.02b

Means within the same row without a common letter (^a-e) are significantly different (p<0.05).