Table 3 Doughs pH, cookies moisture content, width, thickness, spread factor and texture with different content of OSA-modified starch

Sample1)	Dough	Cookie

	pH	Moisture content (%)	Width (mm)	Thickness (mm)	Spread factor	Hardness (N)
Control	6.87±0.02^a	6.19±0.05^a	27.4±0.21^cd	6.57±0.12^c	4.18±0.06^c	27.6±1.53^c
OSA-5%	6.91±0.03^a	6.32±0.07^ab	27.6±0.06^d	5.97±0.06^a	4.63±0.04^e	30.9±0.89^d
OSA-10%	7.02±0.04^a	6.54±0.07^ab	27.2±0.21^bc	6.10±0.10^a	4.45±0.09^d	37.3±1.21^e
OSA-20%	6.99±0.10^a	6.77±0.06^b	27.0±0.15^b	6.97±0.06^d	3.88±0.05^b	22.8±1.30^b
OSA-30%	7.04±0.12^a	7.09±0.34^c	23.8±0.20^a	7.20±0.10^e	3.31±0.04^a	19.4±0.94^a
OSA-40%	7.02±0.15^a	7.47±0.69^d	23.7±0.32^a	6.27±0.06^b	3.79±0.09^b	18.4±1.28^a

The values with different superscripts within a column are significantly different (p<0.05) by Duncan’s multiple range test.