Table 3.

Physical properties of cookies

R1S1Sample	Thickness (cm)	Diameter (cm)	Spread ratio	Hardness (N)	L*	a*	b*
R1S1	0.81 ± 0.02g	6.00 ± 0.01a	7.41 ± 0.02f	57.65 ± 1.92a	48.74 ± 0.64a	6.95 ± 0.61f	23.09 ± 0.05a
R1S2	0.83 ± 0.03e,f	5.77 ± 0.04d	6.95 ± 0.03h	57.58 ± 1.56d	50.16 ± 0.98b	6.53 ± 0.56e	23.38 ± 0.13a
R1S3	0.86 ± 0.03c	5.69 ± 0.03g	6.62 ± 0.04j	57.51 ± 3.55g	50.96 ± 0.74c	5.95 ± 0.13d	23.57 ± 0.14a
R2S1A1	0.82 ± 0.02f,g	5.90 ± 0.07b	7.19 ± 0.11d	57.70 ± 3.21b	49.98 ± 0.69b	6.59 ± 0.34e	23.99 ± 0.13b
R2S2A1	0.85 ± 0.01c,d	5.75 ± 0.06e	6.77 ± 0.04g	57.63 ± 3.50e	51.03 ± 0.49c	5.21 ± 0.03c	24.19 ± 0.08b
R2S3A1	0.88 ± 0.01b	5.67 ± 0.01h	6.44 ± 0.06ı	57.54 ± 0.87h	51.58 ± 1.81c	4.71 ± 0.64b	24.47 ± 0.09b
R3S1A2	0.83 ± 0.04e,f	5.89 ± 0.08c	7.09 ± 0.03c	57.78 ± 0.28b	52.36 ± 0.73d	5.38 ± 0.23c	25.09 ± 0.43c
R3S2A2	0.85 ± 0.03c,d	5.72 ± 0.02f	6.73 ± 0.05e	57.68 ± 3.44f	52.50 ± 0.40d	5.11 ± 0.47c	25.30 ± 0.32c,d
R3S3A2	0.97 ± 0.04d,e	5.65 ± 0.04ı	5.82 ± 0.08h	57.59 ± 3.10ı	52.74 ± 0.63d	4.17 ± 0.13a	25.72 ± 0.15d
R4S1A3	0.84 ± 0.03d,e	5.85 ± 0.04d	6.96 ± 0.04b	57.83 ± 1.09c	53.36 ± 0.95e	4.82 ± 0.25b	25.49 ± 0.43c
R4S2A3	0.86 ± 0.04d	5.70 ± 0.01g	6.63 ± 0.07d	57.71 ± 4.05g	53.60 ± 0.27e	4.77 ± 0.34b	25.81 ± 0.24d
R4S3A3	0.98 ± 0.03a	5.57 ± 0.02j	5.68 ± 0.04a	57.63 ± 1.51e	53.82 ± 0.77e	3.94 ± 0.03a	26.03 ± 0.17e

Mean values ± standard deviation with different superscript in the same colon are significantly different (p ≤ 0.01)

R1S1:100% rice flour, 0% stevia; R1S2: 100% rice flour, 25% stevia; R1S3: 100% rice flour, 50% stevia; R2S1A1: 90% rice flour, 10% almond flour, 0% stevia; R2S2A1: 90% rice flour, 10% almond flour, 25% stevia; R2S3A1: 90% rice flour, 10% almond flour, 50% stevia; R3S1A2: 80% rice flour, 20% almond flour, 0% stevia; R3S2A2: 80% rice flour, 20% almond flour, 25% stevia; R3S3A2: 80% rice flour, 20% almond flour, 50% stevia; R4S1A3: 70% rice flour, 30% almond flour, 0% stevia; R4S2A3: 70% rice flour, 30% almond flour, 25% stevia; R4S3A3: 70% rice flour, 30% almond flour, 50% stevia