Functional, Physicochemical, and Antioxidant Properties of Flour and Cookies from Two Different Banana Varieties (Musa acuminata cv. Pisang awak and Musa acuminata cv. Red dacca)

Table 2

Physicochemical properties of flour and cookies.

Parameter	Pisang awak	Red dacca
WHC (g water/g flour)	^b	^a
OHC (g water/g flour)	^b	^a

Values are presented as , ; values in the same row having the same superscript letters are not significantly different ().