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

Sample (%)	Property
Sample (%)	Spread factor	Loss rate (%)	Moisture content (%, w.b.)	Hardness (N)
0	8.64±0.33^c1)	12.68±0.87^a	5.69±0.31^a	22.87±6.12^a
2.5	10.17±0.32^b	13.01±1.00^a	5.14±0.58^ab	14.34±3.11^b
5	10.35±0.53^b	13.02±0.48^a	4.77±0.68^ab	13.89±2.73^b
7.5	10.53±0.33^ab	13.20±0.92^a	4.64±0.98^ab	11.95±4.39^b
10	11.13±0.41^a	13.22±0.21^a	3.62±1.09^b	11.69±3.16^b

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