Table 4. Sugar content, pH, total acidity and hardness of brewer’s spent-grain powder, wheat flour and cookies fortified with brewer’s spent grain powder

Sample	Sugar content (°Brix)	pH	Total acidity (%)	Hardness (g)
Brewer’s spent-grain powder	5.25±0.07¹⁾	5.91±0.00	0.20±0.03	ND³⁾
Wheat flour	1.45±0.07^*2)	6.13±0.01^*	0.06±0.00^*	ND
Cookies made by brewer’s spent-grain powder (%)
0	4.70±0.00^e4)	7.30±0.00^e	0.01±0.00^e	11447.33±89.00^c
10	4.90±0.00^d	6.84±0.00^d	0.03±0.00^d	11811.00±79.77^b
20	5.20±0.00^c	6.66±0.00^c	0.05±0.00^c	11973.33±28.45^a
30	5.30±0.00^b	6.62±0.01^b	0.06±0.00^b	11987.33±62.07^a
40	5.75±0.07^a	6.58±0.00^a	0.09±0.00^a	12068.00±42.04^a

All values are mean±SD (n=3).
Significant differences at p<0.05 by Student’s t-test.
ND, not determined.
Means with different superscript letters (^a-c) in the same column are significantly different (p<0.05) by Duncan’s multiple range test.