Table 4. Rice cookies moisture content, pH, width, thickness and spread factor with different content of red beet powder

Sample¹⁾	Cookies
Sample¹⁾	Moisture content (%)	pH	Width (cm)	Thickness (cm)	Spread factor
Control	4.76±0.29^a2)	6.81±0.02^a	8.40±0.04^b	0.62±0.01^c	13.62±0.36^a
2%	4.27±0.10^b	6.77±0.02^a	8.38±0.08^b	0.64±0.00^c	13.02±0.22^ab
4%	4.16±0.08^b	6.76±0.01^a	8.43±0.01^b	0.68±0.01^b	12.40±0.23^bc
6%	3.96±0.06^b	6.65±0.02^b	8.60±0.05^a	0.69±0.02^ab	12.38±0.47^bc
8%	3.91±0.08^b	6.63±0.02^b	8.62±0.04^a	0.72±0.00^a	11.90±0.03^c

The values with different superscripts within a column are significantly different (p<0.05) by Tukey test range test.
Values are mean±SD.