Treatment Color Aroma Texture Taste Overall Acceptability
Control 3.70 ± 0.79b 4.01 ± 0.67b 1.99 ± 0.35b 4.09 ± 0.77ab 4.09 ± 0.77ab
A 5.78 ± 0.63a 5.31 ± 0.53ab 4.97 ± 0.39a 5.02 ± 0.58bc 5.21 ± 0.45a
B 7.07 ± 0.58a 6.54 ± 0.47a 6.16 ± 0.77a 6.93 ± 0.46a 6.87 ± 0.43a
C 7.46 ± 0.47a 6.53 ± 0.59a 6.35 ± 0.62a 6.65 ± 0.46ab 6.49 ± 0.80a
*Each value is a measure of three determinations.
**Mean values (± SD) having different superscript letters in columns differ
significantly (p ≤ 0.05).
Control: Biscuit wheat flour (base).
A: 95% biscuit wheat flour + 5% whey powder.
B: 90% biscuit wheat flour + 10%whey powder.
C: 85% biscuit wheat flour + 15% whey powder.
Table 4: Sensory attributes of biscuits.