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).