Table 3. Preference of cookies added with R. crataegifolibus powder

Properties	Contents of Raspberry powder (%, w/w)
	0	5	10	20	30	50
	Crust color	4.65±2.21bc	4.71±1.45bc	5.69±1.40ab	6.18±1.59a	5.35±1.66ab	3.52±2.07c
Top grain	5.76±1.71ab	5.82±1.42ab	5.94±1.18ab	6.78±1.38a	5±1.32bc	4.41±1.91c
Flavor	5.06±1.68cd	5.75±1.34bc	6.31±1.54ab	6.94±1.24a	5.5±1.46bcd	4.44±1.86d
Sourness	5±1.97bc	5.69±1.08abc	6.38±1.36a	6.06±1.56ab	4.71±1.61c	2.81±1.05d
Sweetness	5.63±1.26a	6.13±1.20a	6.19±1.56a	6.35±1.77a	4.65±1.73b	3.18±0.95b
Hardness	5.76±2.02a	5.63±1.96a	5.94±1.81a	6±1.77a	4.06±1.48b	2.13±0.34c
Overall preference	5.19±1.60b	6.24±1.56a	7.18±1.13a	6.56±1.50a	4.59±2.12b	2.25±0.45c

Means within the same row without a common letter are significantly different (p<0.05) by Duncan's multiple range test.