Table 2. Physicochemical characteristics of cookies containing different levels of MBP

Sample (%) Property
Spread factor Loss rate (%) Moisture content (%, w.b.) Hardness (N)
0 8.64±0.33c1) 12.68±0.87a 5.69±0.31a 22.87±6.12a
2.5 10.17±0.32b 13.01±1.00a 5.14±0.58ab 14.34±3.11b
5 10.35±0.53b 13.02±0.48a 4.77±0.68ab 13.89±2.73b
7.5 10.53±0.33ab 13.20±0.92a 4.64±0.98ab 11.95±4.39b
10 11.13±0.41a 13.22±0.21a 3.62±1.09b 11.69±3.16b
Means within the same row without a common letter (a-c) are significantly different (p<0.05).