Table 4.

Physical and textural properties of cookies made from different blends of wheat and waterchestnut flour

Blends (WF:WCF)	Diameter (mm)	Thickness (mm)	Weight (g)	Spread ratio	Hardness (g)	Fracturability (mm)	Color
							L*	a*	b*
100:0	62.67 ± 0.2a	7.73 ± 0.7a	10.77 ± 0.2a	8.11 ± 0.7a	811 ± 0.3a	6.2 ± 0.5a	47.54 ± 0.2a	7.49 ± 0.2a	38.26 ± 0.2a
80:20	62.54 ± 0.5a	7.80 ± 0.7a	10.83 ± 0.1a	8.02 ± 0.5a	847 ± 0.6b	6.9 ± 0.7b	48.46 ± 0.5a	7.41 ± 0.5b	37.23 ± 0.4b
60:40	62.35 ± 0.3b	7.96 ± 0.5b	10.98 ± 0.2b	7.83 ± 0.5b	885 ± 0.2c	7.4 ± 0.6c	48.97 ± 0.2b	6.83 ± 0.3c	37.17 ± 0.7c
40:60	62.23 ± 0.5b	8.14 ± 0.5c	11.10 ± 0.6b	7.64 ± 0.7c	924 ± 0.5d	7.8 ± 0.5d	49.72 ± 0.6b	6.21 ± 0.1d	36.87 ± 0.3d
20:80	62.10 ± 0.2c	8.24 ± 0.5d	11.36 ± 0.3c	7.54 ± 0.5d	965 ± 0.9e	8.5 ± 0.6e	50.08 ± 0.4c	6.13 ± 0.4e	36.58 ± 0.3e
0:100	61.83 ± 0.6d	8.37 ± 0.5d	11.63 ± 0.3d	7.39 ± 0.7e	992 ± 0.5f	8.7 ± 0.5f	53.51 ± 0.5d	4.56 ± 0.3f	35.51 ± 0.2f

WF refined wheat flour, WCF water chestnut flour

Values in the same column with different lower letters are significantly different (P < 0.05)