Types of biscuit Sensory attributes
Color Appearance Texture Flavor Taste Overall acceptability
010 3.80 ± 0.20a 4.33 ± 0.23a 4.27 ± 0.12a 4.00 ± 0.20a 4.33 ± 0.31a 4.27 ± 0.12a
020 3.13 ± 0.70c 3.00 ± 0.20b 3.07 ± 0.31c 3.13 ± 0.12c 3.27 ± 0.31c 3.00 ± 0.53c
030 3.27 ± 0.42b 2.87 ± 0.31c 2.87 ± 0.31d 3.00 ± 0.35d 2.87 ± 0.12e 2.87 ± 0.50d
040 2.80 ± 0.53d 2.87 ± 0.12c 3.00 ± 0.20c 3.20 ± 0.20b 3.13 ± 0.31d 3.07 ± 0.31c
050 3.73 ± 0.12 3.33 ± 0.12 3.33 ± 0.42b 3.13 ± 0.23c 3.67 ± 0.70b 3.40 ± 0.40b
060 2.87 ± 0.31 2.33 ± 0.64 2.67 ± 0.64d 2.47 ± 0.81d 2.80 ± 0.40e 2.33 ± 0.23e
All a-e values are means of triplicates+SD; Means followed by different superscript within the same raw differ significantly (P ≤ 0.05)
Where:- Biscuit samples: 010= normal soft wheat; 020= 50% SWF + 50% CF + 3% VGP; 030 = 25% SWF + 75% CF + 3 % VGP; 040= 75%WF + 25% CF +3% VGP; 050 = 25% SWF + 75% CF + 6% VGP and 060 = 06= CF + 9% VGP
Table 7: Sensory quality attributes of biscuit.