. 2023 Nov 16;2023:6654250. doi: 10.1155/2023/6654250

Table 7.

Sensory evaluation of orange seed powder-incorporated biscuits.

Substitution plan of biscuits	Sensory evaluation parameters of orange seed powder-incorporated biscuits
Substitution plan of biscuits	Colour	Flavor	Taste	Texture	Overall acceptability
0% (control)	7.51 ± 0.15^b	7.27 ± 0.38^c	7.40 ± 0.21^c	7.65 ± 0.12^b	7.29 ± 0.18^b
2.5% orange seed powder	7.60 ± 0.36^b	7.65 ± 0.22^b	7.92 ± 0.71^b	7.87 ± 0.15^a	7.68 ± 0.22^a
5% orange seed powder	7.92 ± 0.17^a	8.25 ± 0.43^a	8.13 ± 0.12^a	7.93 ± 0.13^a	7.74 ± 0.16^a
7.5% orange seed powder	7.12 ± 0.14^c	7.20 ± 0.33^c	7.80 ± 0.32^b	7.12 ± 0.18^c	7.36 ± 0.18^b
10% orange seed powder	6.20 ± 0.16d	6.12 ± 0.13^d	6.68 ± 0.41^d	6.55 ± 0.09^d	6.81 ± 0.23^c

Mean scores within the columns followed by the same alphabetical letter are not significantly different (p < 0.05).