. 2020 Jan 17;6(1):e03042. doi: 10.1016/j.heliyon.2019.e03042

Table 2.

Physical characteristics and hardness of cookies supplemented with tomato powder and crude lycopene (n = 3).

Parameters			Hardness (N) Storage (Months)
Sample	Weight (g)	Diameter (cm)	Thickness (cm)	Spread ratio	0	3	6	9
CC	12.42 ± 0.05^a	6.04 ± 0.03^d	0.59 ± 0.00^a	10.24 ± 0.17^e	17.16 ± 1.00^cp	13.65 ± 0.43^bp	12.72 ± 0.23^bp	9.33 ± 0.41^ap
CL₅₀	12.14 ± 0.20^a	5.50 ± 0.02^c	0.66 ± 0.01^c	8.48 ± 0.14^c	33.65 ± 0.29^cq	31.54 ± 1.20^cr	24.96 ± 0.23^bq	20.4 ± 0.10^aq
CL₁₀₀	11.93 ± 0.54^a	5.55 ± 0.02^bc	0.61 ± 0.02^b	9.09 ± 0.16^d	36.01 ± 0.15^cr	31.95 ± 1.40^br	26.67 ± 0.29^ar	23.5 ± 0.32^ar
CT₁	12.45 ± 0.02^a	5.49 ± 0.03^b	0.69 ± 0.01^d	7.96 ± 0.13^b	36.11 ± 0.80^br	26.88 ± 0.17^aq	26.06 ± 0.90^ar	24.1 ± 0.07^as
CT₂	12.51 ± 0.14^a	5.30 ± 0.03^a	0.71 ± 0.01^a	7.47 ± 0.09^a	43.78 ± 0.29^cs	32.83 ± 0.95^br	32.66 ± 0.65^bs	27.6 ± 0.41^at

Results are expressed as means (n = 3) ± standard deviation.

Values followed by same letter in a row & in the column do not differ significantly (p < 0.05).

CC: Control cookie without any supplement;; CL₅₀: Cookie with added crude lycopene (50 mg/100g of flour); CL₁₀₀: Cookie with added crude lycopene (100 mg/100 g of flour); CT₁: Cookie with added tomato powder (2 g/100 g); CT₂: Cookie with added tomato powder (4 g/100 g).