Table 2. Physicochemical properties of marigold extract powder and soft wheat flour

Parameters		Samples1)
		Marigold extract powder	Soft wheat flour
Moisture content (%)		8.17±0.112)***3)	14.82±0.10
Soluble solids content (°Brix)		0.56±0.04*	0.68±0.02
Color value	L*	57.80±0.15***	93.46±0.05
	a*	2.06±0.03***	−0.42±0.01
	b*	35.72±0.11***	10.31±0.45

Marigold extract powder and soft wheat flour used for cookie preparation.
Values are mean±SD (n=3).
Significant differences between marigold extract powder and soft wheat flour were determined using Student’s t-test (^*p<0.05, ^***p<0.001).