Table 4.
Characteristics of cookies prepared from the blended flours
| Parameters | 0 % | 1 % | 2 % | 4 % |
|---|---|---|---|---|
| DPPH(% inhibition) | 5.5 ± 2.0a | 23.54 ± 2.1b | 81.33 ± 3.4c | 90.72 ± 2.3d |
| Reducing power (% w.r.t control) | – | 27.36 ± 0.78a | 53.22 ± 0.98b | 59.64 ± 1.23c |
| Color: | ||||
| L* | 53.63 ± 0.82b | 52.37 ± 0.77b | 49.85 ± 2.7b | 33.23 ± 2.74a |
| a* | 3.71 ± 0.31a | 4.05 ± 0.42a | 4.15 ± 0.71a | 33.23 ± 2.74b |
| b* | 29.02 ± 0.59a | 28.67 ± 0.73a | 27.93 ± 0.93a | 33.23 ± 2.74b |
| Fracture force (kg) | 4.98 ± 0.22c | 4.53 ± 0.24b | 3.11 ± 0.15a | 3.10 ± 0.19a |
Means with different smalll letter within a row are significantly (P ≤ 0.05) different
The values are mean ± S.D of independent determinations
DPPH, 2,2-diphenyl-1-picrylhydrazyl