From:  Development of a healthy cookie using lemon peel powder

 Physical properties of cookies.

SampleHeight (mm)Diameter (mm)Spread ratioHardness (g)Fracturability
(mm)
Control13.67 ± 0.36a37.40 ± 1.12b2.74 ± 0.15b4,438.42 ± 894.61a10.47 ± 0.91a
LPP-212.85 ± 0.91ab39.06 ± 0.45a3.05 ± 0.24a4,106.58 ± 896.94a10.15 ± 1.68ab
LPP-412.63 ± 0.77ab38.14 ± 0.57ab3.03 ± 0.16a3,973.77 ± 314.13a8.83 ± 0.16bc
LPP-612.68 ± 0.27ab38.88 ± 0.51a3.07 ± 0.05a3,769.90 ± 511.35a9.09 ± 0.12bc
LPP-812.58 ± 0.22ab38.96 ± 0.07a3.10 ± 0.06a3,982.86 ± 350.67a8.75 ± 0.28bc
LPP-1012.29 ± 0.49b38.64 ± 0.37a3.15 ± 0.12a3,774.46 ± 496.35a8.19 ± 0.53c

Different letters in the column indicate a significant difference (p < 0.05). LPP: lemon peel powder; LPP-2: 2%; LPP-4: 4%; LPP-6: 6%; LPP-8: 8%; LPP-10: 10%.