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 6

Textural properties of cookies.

Parameter	Pisang awak flour-incorporated cookies	Red dacca flour-incorporated cookies	Wheat flour cookies
Hardness(g)		^a	^a
Springiness(mm)		^a	^a
Gumminess(g)	^a	^a	^a
Cohesiveness	^a	^a	^a
Chewiness (mJ)	^a	^a	^a

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