Table 5. Changes in Hunter’s color value and browning index of brewer’s spent-grain powder, wheat flour and cookies fortified with brewer’s spent grain powder

Sample	L	a	b	BI1)
Brewer’s spent-grain powder	64.60±0.142)	2.31±0.08	14.15±0.16	ND4)
Wheat flour	94.40±0.16*3)	−2.03±0.00*	9.38±0.03*	ND
Cookies made by brewer’s spent-grain powder (%)
0	74.50±0.05a5)	−2.75±0.16e	23.31±0.18a	199.34±0.65e
10	57.54±0.19b	1.82±0.06d	17.71±0.11b	216.02±0.20d
20	51.33±0.17c	3.38±0.14c	16.87±0.11c	222.57±0.45c
30	45.78±0.16d	3.80±0.18b	15.38±0.14d	225.51±0.58b
40	43.72±0.14e	4.07±0.09a	15.13±0.13e	226.89±0.21a

BI, browning index.
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-e) in the same column are significantly different (p<0.05) by Duncan’s multiple range test.