| Samples |
Diameter |
Thickness |
Weight |
Moisture content % |
Spread ratio |
| (mm) |
(mm) |
(g) |
| 0H: 100S |
39.06 ± 0.01 |
9.21 ± 0.12 |
7.69 ± 0.01 |
2.51 ± 0.05 |
43.59 ± 0.01 |
| 10H: 90S |
39.11 ± 0.01 |
8.45 ± 0.01 |
9.11 ± 0.02 |
7.44 ± 0.01 |
46.86 ± 0.01 |
| 20H: 80S |
39.44 ± 0.02 |
8.04 ± 0.01 |
9.20 ± 0.01 |
4.78 ± 0.12 |
53.27 ± 0.12 |
| 30H: 70S |
38.76 ± 0.01 |
5.15 ± 0.01 |
9.55 ± 0.01 |
9.08 ± 0.01 |
79.70 ± 0.03 |
| 40H: 60S |
39.06 ± 0.03 |
4.41 ± 0.10 |
8.30 ± 0.02 |
9.08 ± 0.11 |
94.14 ± 0.02 |
| 50H: 50S |
39.11 ± 0.01 |
4.49 ± 0.01 |
9.78 ± 0.11 |
9.23 ± 0.12 |
104.47 ± 0.11 |
| LSD |
0.94 |
0.78 |
0.72 |
0.43 |
7.18 |
|
| Means in the same column not followed by same superscript letter are significantly different (P<0.05) mm=millimeters, g=grams, %=percentage. |
| Table 2: Physical properties of cookies baked from cassava-wheat composite flour with different honey levels. |
