. 2015 Mar 12;52(10):6334–6344. doi: 10.1007/s13197-015-1773-8

Table 3.

Physical properties of cookies

Sample	Colour analysis			Spread ratio	NEB
Sample	l*	a*	b*	Spread ratio	NEB
A1	38.13^a ±0.44	10.1^a ± 0.51	20.54^a ±0.38	07.30^a ± 0.01	0.024^f ± 0.1
B1	46.51^b ±0.40	7.91^b ± 1.45	27.44^b ± 0.37	07.30^a ± 0.01	0.019^e ± 0.1
C1	46.94^b ±0.35	7.71^a ± 1.29	28.56^c ± 0.51	12.11^b ± 0.01	0.016^d ± 0.1
D1	48.56^c ±0.61	6.83^d ± 1.73	31.04^d ± 0.86	14.52^c ± 0.01	0.015^c ± 0.1
E1	51.92^d ±0.88	6.49^e ±1.83	33.19^e ± 0.43	15.65^d ± 0.01	0.014^b ± 0.1
F1	72.55^e ±0.71	6.00^f ± 0.94	35.39^f ± 0.75	72.42^e ± 0.01	0.008^a ± 0.1

The values with different superscript- small letters in a column differ significantly (p ≤ 0.05).The values are mean ± SD of three independent determinations. A1, B1, C1, D1, E1 and F1 refer to the cookies made from 100, 80, 60, 40, 20, and 0 % buckwheat flour respectively