Table 1 Selected physicochemical properties of dough and cookies incorporated with different levels of MLP

Property		MLP level (%)
		0	1	2	3	4
		pH*		6.38±0.01a	6.39±0.08a	6.42±0.15a	6.44±0.09a	6.50±0.21a
Density* (kg/L)		1.23±0.02a	1.22±0.02a	1.22±0.09a	1.21±0.02a	1.21±0.01a
Moisture content* (%)		18.04±0.01a	17.37±0.02b	17.12±0.09bc	16.98±0.34cd	16.79±0.30d
Spread factor		8.35±0.22a	8.24±0.31a	8.07±0.27ab	8.01±0.16ab	7.77±0.09b
Loss rate (%)		14.59±0.48b	14.66±0.40ab	14.97±0.50ab	15.12±0.47ab	15.27±0.31a
Hardness (N)		24.10±3.98b	27.01±6.23ab	28.68±4.29a	29.09±5.96a	29.31±5.45a
Color	L*	75.90±0.72a	67.23±0.22b	64.11±0.31c	61.98±0.64d	59.44±0.26e
	a*	5.91±0.54a	2.47±0.27b	1.81±0.06bc	1.70±0.39bc	1.03±0.53c
	b*	34.28±0.18a	31.38±0.16b	30.51±0.13c	28.88±0.16d	28.73±0.11d

Property of cookie dough.
Means within the same row without a common letter (a-e) are significantly different (p<0.05).