Sensory

Treatment	Color	Aroma	Texture	Taste	Overall Acceptability
Control	3.70 ± 0.79^b	4.01 ± 0.67^b	1.99 ± 0.35^b	4.09 ± 0.77^ab	4.09 ± 0.77^ab
A	5.78 ± 0.63^a	5.31 ± 0.53^ab	4.97 ± 0.39^a	5.02 ± 0.58^bc	5.21 ± 0.45^a
B	7.07 ± 0.58^a	6.54 ± 0.47^a	6.16 ± 0.77^a	6.93 ± 0.46^a	6.87 ± 0.43^a
C	7.46 ± 0.47^a	6.53 ± 0.59^a	6.35 ± 0.62^a	6.65 ± 0.46^ab	6.49 ± 0.80^a

*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.