. 2020 Oct 5;6(10):e05117. doi: 10.1016/j.heliyon.2020.e05117

Table 5.

Physical and textural characteristics of the gluten-free cookies.

Sample	Thickness (mm)	Width (mm)	Spread ratio	L∗	a∗	b∗	Hardness (N)
C1	0.72 ± 0.02^a	4.01 ± 0.09^a	5.57 ± 0.10^b	60.21 ± 0.31^a	-4.93 ± 0.03^a	10.53 ± 0.13^a	60.03 ± 0.91^b
C5	0.60 ± 0.01^b	3.74 ± 0.07^a	6.23 ± 0.08^a	49.83 ± 0.84^b	-4.35 ± 0.01^a	11.19 ± 0.17^a	67.92 ± 1.06^a
C8	0.63 ± 0.04^a	3.52 ± 0.01^b	5.59 ± 0.06^b	56.42 ± 0.75^b	-3.30 ± 0.05^b	9.38 ± 0.21^b	64.87 ± 0.77^a
C13	0.76 ± 0.02^a	4.15 ± 0.05^a	5.46 ± 0.10^b	61.39 ± 0.80^a	-4.27 ± 0.03^a	11.60 ± 0.09^a	43.11 ± 0.53^c
Copt	0.67 ± 0.03^a	3.84 ± 0.04^a	5.56 ± 0.10^b	51.38 ± 0.47^b	1.85 ± 0.01^c	10.61 ± 0.11^a	65.70 ± 1.78^a

∗C_opt: cookies produced from optimum condition. Values are means of three replicates ±standard deviation (n = 3). Values in the row with the same letter in superscript are not significantly different from each other (p ≤ 0.05).