Table 2.

Effect of fats and oils on the textural characteristics of cookie dough

Fat/oil	Textural properties
	Hardness (N)	Adhesiveness (N/s)	Cohesiveness	Springiness
Butter	7.07b	− 0.83a	0.59a	0.37a
Hydrogenated fat	13.5f	− 1.08b	0.61b	0.40b
Palm oil	7.56c	− 3.33d	0.93c	0.89d
Coconut oil	8.75e	− 2.51c	0.95d	0.90e
Groundnut oil	7.72d	− 3.37e	0.94c	0.85c
Sunflower oil	5.03a	− 4.37f	0.95d	0.92f

Values with the same letter are significantly different (p < 0.05)