Table 2.
Experimental design for principal ingredients and their effect on cookie quality
| Sugar (g) | Fat (g) | Water (ml) | Compression force (g) | Spread factor (Diameter/thickness) |
|---|---|---|---|---|
| 55 | 13.2 | 30 | 2155.25 | 5.071429 |
| 40 | 40 | 20 | 913.33 | 8.1111 |
| 80.2 | 30 | 30 | 1940.33 | 10.375 |
| 70 | 20 | 20 | 2874 | 7.6 |
| 55 | 30 | 30 | 2155.25 | 6.199 |
| 70 | 20 | 40 | 1402.33 | 5.8148 |
| 55 | 46.8 | 30 | 1461.5 | 7.77 |
| 55 | 30 | 13.2 | 2234.2 | 7.467 |
| 55 | 30 | 30 | 2155.25 | 6.199 |
| 55 | 30 | 30 | 2155.25 | 6.199 |
| 55 | 30 | 30 | 2155.25 | 6.199 |
| 40 | 20 | 20 | 2417.6 | 5.387 |
| 29.8 | 30 | 30 | 2031.5 | 6.027 |
| 40 | 20 | 40 | 553.25 | 4.667 |
| 55 | 30 | 30 | 2155.25 | 6.199 |
| 55 | 30 | 46.8 | 522 | 5.0556 |
| 70 | 40 | 40 | 1003 | 8.169 |
| 55 | 30 | 30 | 2155.25 | 6.199 |
| 40 | 40 | 40 | 1147 | 6.4167 |
| 70 | 40 | 20 | 1431 | 10.63 |