2.2.3.9. Physical properties of coo

2.2.3.9. Physical properties of cookies. The physical properties measured
for cookies were weight, diameter, thickness, spread factor,
color and the difference in color (DE⁄) among samples. Cookies’
weight was determined using an analytical electronic 0.001 g precision
balance. In order to measure the diameter of the cookies, the
following procedure reported by Noor Aziah, Mohamad Noor, and
Ho (2012) was adopted. Four samples selected randomly were
put next to one another and the total diameter was measured with
a caliper (Mitiyoto Co. Tokyo, Japan). Then all cookies were rotated
by 90 and the new diameter was measured. The average of the
two measurements divided by four was taken as the final diameter
of the cookie. Thickness was measured by stacking four cookies
one above the other and restacking four times. The spread factor
was calculated using the formula: diameter of cookies divided by
height of cookies (Zoulias, Piknis, & Oreopoulou, 2000). The surface
color of the cookies was measured using a Konica Minolta CR-300
Chroma Meter. The measuring head of the device has an 8 mmdiameter
measuring area and uses diffuse illumination and a 0
viewing angle (specular component included). L⁄, a⁄ and b⁄ values