Table 3. Physicochemical characteristics and mechanical properties of cookies supplemented with marigold extract powder

Parameters		Samples1)					F-value
		CM0 (control)	CM1	CM3	CM5	CM7
Moisture content (%)		5.43±0.012)a3)	5.30±0.03b	5.17±0.01c	4.99±0.02d	4.97±0.01d	391.91***4)
Soluble solids content (°Brix)		6.02±0.03a	5.80±0.02b	5.80±0.04b	5.60±0.01c	5.61±0.03c	159.82***
Color value	L*	78.24±0.04a	76.37±0.05b	72.27±0.08c	67.98±1.43d	61.22±0.02e	341.63***
	a*	1.56±0.22e	1.90±0.07d	2.47±0.17c	2.82±0.10b	3.28±0.05a	76.84***
	b*	21.90±0.55e	22.42±0.15d	23.90±0.27c	29.50±0.01b	33.59±0.01a	443.19***
Hardness (g)		2,757.77±31.21e	2,883.52±51.60d	2,983.73±22.72c	3,548.60±24.90b	3,892.68±74.67a	313.05***

CM0 (control), cookie without marigold extract powder; CM1, cookie with 1% marigold extract powder; CM3, cookie with 3% marigold extract powder; CM5, cookie with 5% marigold extract powder; CM7, cookie with 7% marigold extract powder.
Values are mean±SD (n=3).
Different lowercase letters (^a-e) in the same row indicate significant differences among samples by Duncan’s multiple range test (p<0.05).
^***p<0.001.