Colorimetric characteristics of cookies prepared

Group	L	a	b
D1T1	52.33 ± 0.88^a	3.31 ± 0.16^a	30.47 ± 1.16^a
D1T2	50.35 ± 0.22^b	5.68 ± 0.01^b	37.63 ± 0.10^b
D1T3	48.22 ± 0.30^c	6.74 ± 0.25^c	36.66 ± 2.45^c
D1T4	48.20 ± 2.88^c	7.49 ± 0.29^d	37.85 ± 0.36^b
D1T5	47.55 ± 0.55^d	8.33 ± 0.90^ab	41.59 ± 0.12^d
D1T6	47.45 ± 0.10^d	8.56 ± 0.01^ab	41.66 ± 0.01^d

Each value is mean ± SD.
Means with different letters within a column are significantly different from each other at α=0.05 as determined by Duncan's multiple range tests.

Table 4: Colorimetric characteristics of cookies prepared with tomato powder.