| 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. |
