Table 2. Spread factor, leavening rate, loss rate and hardness of cookies fortified with brewer’s spent grain powder

Sample	Measurement
	Spread factor	Leavening rate (%)	Loss rate (%)
0	4.30±0.101)a2)	100.00±0.00a	18.97±0.23a
10	4.26±0.09a	85.45±4.98b	15.83±1.03b
20	4.22±0.11a	83.64±4.07b	15.60±0.80b
30	4.02±0.04b	69.09±4.98c	12.94±1.07c
40	3.98±0.20b	67.27±4.98c	12.75±0.76c

All values are mean±SD (n=3).
Means with different superscript letters (^a-c) in the same column are significantly different (p<0.05) by Duncan’s multiple range test.