Table 1.

Experimental design for process parameters and their effect on cookie quality

Creaming time (s)	Mixing time (s)	Baking temp ( °C)	Baking time (s)	Thickness (mm)	Compression force (g)	Spread factor (Diameter/thickness)
240	80	165	14	7	2610	10.71
240	150	220	9	7	3150	10.39
330	115	193	12	9	2200	8.83
420	80	220	9	7	2300	10.71
330	115	193	6	9	2601	8.70
330	115	128	12	9	3800	8.52
330	40	193	12	9	3402	8.14
330	115	193	12	9	2200	8.83
240	80	220	9	7	2500	10.57
240	80	220	14	11	3200	7.52
330	115	193	17	9	2097	8.91
420	150	165	14	11	3500	7.55
240	150	165	14	7	3100	10.24
420	150	220	9	7	2900	10.47
420	150	165	9	11	4200	7.43
240	80	165	9	7	2817	10.47
330	115	250	11	9	4000	8.64
420	150	165	14	7	2800	10.67
330	115	193	16	9	1761	8.94
420	80	165	14	11	2860	7.73
420	80	220	14	11	2970	7.61
120	115	193	12	9	3100	8.83
240	80	165	9	11	3400	7.48
540	115	193	12	9	2640	8.91
420	80	165	14	7	2100	10.96
330	115	193	14	9	2067	8.92
240	150	220	9	11	4100	7.43
240	150	165	14	11	4200	7.57
420	150	220	14	11	3600	7.43
240	80	220	14	7	3105	10.61
240	80	165	14	11	3167	7.66
420	80	220	14	7	2800	10.71
420	80	165	9	7	2600	10.76
330	115	193	15	9	1962	8.94
420	150	165	9	7	3427	10.47
330	115	193	13	9	1863	8.91
240	80	220	9	11	3726	7.53
330	115	193	18	9	2772	8.91
240	150	165	9	7	3672	10.54
420	150	220	9	11	3960	7.43
240	150	220	14	7	3960	10.43
330	200	193	12	9	3897	8.52
420	80	220	9	11	3510	7.61
420	150	220	14	7	3510	10.53
240	150	165	9	11	4500	7.48
240	150	220	14	11	3800	7.43
330	115	193	12	14	3800	6.31
330	115	193	12	9	2067	8.89
420	80	165	9	11	3096	7.55
330	115	193	12	5	2115	13.66