Table 2. Quality characteristics of dough and cookies added with R. crataegifolius powder

Properties	Contents of Raspberry powder (%, w/w)
	0	5	10	20	30	50
	Bulk density (g/mL)	1.19±0.071) NS	1.26±0.02NS	1.23±0.02NS	1.26±0.02NS	1.26±0.02NS	1.25±0.03NS
pH of cookie dough	7.40±0.03a	5.92±0.03b	5.10±0.02c	4.47±0.02d	4.23±0.02e	3.97±0.03f
Spread ratio	6.97±0.12c	6.93±0.15c	7.58±0.20ab	7.55±0.03ab	7.28±0.07b	7.61±0.03a
Loss rate	12.60±0.24a	11.68±0.57b	11.16±0.02b	10.02±0.34c	9.80±0.26c	9.43±0.22c
Leavening rate	100±0a	93.61±1.32b	88.03±2.11c	81.72±1.75d	80.32±1.17b	76.60±1.71e
L-value	82.82±0.94a	61.61±0.65b	53.83±0.32c	44.58±0.25d	38.85±0.48e	32.59±0.26f
a-value	-0.85±0.17e	5.83±0.07b	9.87±0.18c	13.75±0.17d	15.29±0.33a	15.32±0.33a
b-value	21.94±0.06a	6.98±0.13b	15.72±0.08c	15.46±0.08d	14.84±0.22e	14.05±0.17f
Hardness	37.98±5.68e	35.00±3.07de	43.12±3.29d	50.85±1.58c	59.65±4.49b	75.39±5.73a
°Brix	2.77±0.06f	2.87±0.06e	3.20±0d	3.47±0.06c	3.67±0.06b	4.43±0.06a

All values are mean ± SD (n=3).
Means within the same row without a common letter are significantly different (p<0.05) by Duncan's multiple range test.
Not significantly different at p<0.05.