. 2012 Dec 8;51(12):3830–3837. doi: 10.1007/s13197-012-0902-x

Table 2.

Physicochemical and sensory quality (Hedonic test) properties of different formulations of cookies

Components	Formulations
Components	F1	F2	F3	F4
Physicochemical properties
Moisture content	3.0 ± 0.15^a	2.7 ± 0.08^b	2.5 ± 0.07^c	2.5 ± 0.06^c
Water activity	0.31 ± 0.00^a	0.26 ± 0.01^b	0.25 ± 0.00^b	0.25 ± 0.00^b
Spread factor	59.4 ± 2.57^a	51.4 ± 3.09^b	49.3 ± 1.09^b	47.4 ± 1.14^c
Hardness	8048.4 ± 792.30^a	7358.0 ± 687.79^a	6570.1 ± 1058.87^ab	6196.6 ± 341.85^b
Crispness	44.0 ± 5.29^a	47.7 ± 2.52^a	49.3 ± 9.71^a	49.3 ± 15.57^a
L*	58.70 ± 1.70^a	50.3 ± 0.02^b	45.5 ± 2.37^c	43.5 ± 0.19^c
a*	9.9 ± 0.29^a	6.3 ± 0.19^b	5.1 ± 0.06^c	5.1 ± 0.10^c
b*	16.8 ± 0.38^a	10.7 ± 0.31^b	8.1 ± 0.04^c	6.9 ± 0.10^d
Hedonic rating
Appearance	5.1 ± 1.58^b	6.5 ±0.99^a	6.2 ± 1.05^ab	5.5 ± 1.60^b
Aroma	4.7 ± 1.45^b	5.9 ±1.39^a	6.7 ± 0.88^a	5.9 ± 1.51^a
Texture	4.9 ± 1.55^b	6.3 ± 1.58^ab	7.2 ± 1.05^a	5.7 ± 1.35^b
Flavour	5.1 ± 1.46^b	6.1 ± 1.64^a	7.4 ± 1.01^a	5.3 ± 1.63^a
Overall acceptance	5.0 ± 1.07^b	6.3 ± 1.40^ab	7.0 ± 0.83^a	5.7 ± 1.53^b

Mean ± standard deviation. Value at the same row with different superscript differ significantly (p < 0.05)

L*, a* and b* is the colour coordinate which present of lightness (L*), redness (a*, red-green) and yellowness (b*, yellow-blue)

F1 (control), F2, F3 and F4 correspond to)%, 10 %, 20 % and 30 % roselle seed powder incorporated into cookie flour, respectively

Hedonic rating (n = 15) based on 9-point scale with descriptors: 1=dislike extremely, 2=dislike very much, 3=dislike moderately, 4=dislike slightly, 5=neither like nor dislike, 6=like slightly, 7=like moderately, 8=like very much, 9=like extremely