Observations were that avocado dough was stickier and had more difficulty to work with compared to control dough during preparation. The increase in height and spread measurements of the cookies samples are shown in Table 5.1.
A decline in the height measurement of the cookie is related to its spread ability. Control cookies which were made with butter as its fat content showed decreased height measurement after baking. Significant height differences were observed between avocado substitution and control cookie. The cookie which was made with 100% avocado substitution had more similar texture to cake-like and highest height increase percentage. Despite the fact that all the cookies possess constant initial diameter before baking, a significant
A decline in the height measurement of the cookie is related to its spread ability. Control cookies which were made with butter as its fat content showed decreased height measurement after baking. Significant height differences were observed between avocado substitution and control cookie. The cookie which was made with 100% avocado substitution had more similar texture to cake-like and highest height increase percentage. Despite the fact that all the cookies possess constant initial diameter before baking, a significant