Cookies were prepared according to the formula
from Mitsubishi-Kagaku Foods Corporation, Japan
(2001) with slight modification. The formula used is
the cookie. Thickness as measured by stacking the
cookies one above the others and restacking four
times. The spread ratio was calculated using the
formula: diameter of cookies divided by height of
cookies (Zoulias et al., 2000).
Texture
Texture of cookies was measured using
Texturometer XTZ version 5.15 (Stable Micro
systems, USA) within 24 hours after baking, sharp
cutting blade probe type HDP/BS blade set was used.
The parameter used was indicated below: