. 2016 Jun 18;71(3):307–313. doi: 10.1007/s11130-016-0561-6

Table 4.

Physical characteristics of shortbread cookies

Physical feature	Cookies without additives	Cookies with fruit pomace
Physical feature	Cookies without additives	Rosehip	Rowanberry	Blackcurrant	Elderberry
Size and shape
Diameter (mm)	57.22 ± 0.54^a	57.40 ± 0.26^a	56.75 ± 0.68^a	57.54 ± 0.64^a	57.00 ± 0.25^a
Thickness (mm)	7.14 ± 0.26^ab	7.06 ± 0.14^a	7.36 ± 0.10^b	7.10 ± 0.28^a	7.28 ± 0.14^b
Circularity (−)	0.94 ± 0.09^a	0.98 ± 0.06^a	0.97 ± 0.08^a	0.92 ± 0.10^a	0.96 ± 0.05^a
Surface color
L* value (%)	94.82 ± 0.78^e	77.59 ± 0.32^d	64.40 ± 0.96^c	61.46 ± 1.12^b	57.22 ± 0.54^a
a* value (−)	−1.76 ± 0.33^a	2.01 ± 0.27^c	6.16 ± 0.40^d	−0.89 ± 0.59^b	−2.39 ± 0.28^a
b* value (−)	18.32 ± 0.73^a	50.41 ± 0.39^d	32.26 ± 0.60^c	23.36 ± 0.56^b	22.19 ± 0.83^b
Hardness
F max (N)	9.23 ± 1.23^a	11.86 ± 0.94^bc	15.91 ± 1.56^d	13.30 ± 1.34^c	9.45 ± 0.89^ab
Total organoleptic characteristics
Note [1–5] (point)	4.44 ± 0.21^bc	4.51 ± 0.18^c	4.06 ± 0.19^a	4.16 ± 0.28^bc	4.34 ± 0.22^bc

Results are reported as the mean value ± standard deviation; n = 10

Means in the same line with different letters are significantly different (P ≤ 0.05)