Table 8.
Sensory evaluation of cookies produced from plantain–breadfruit–cinnamon flour (n = 240).
| Samples P:B:C |
Color | Taste | Aroma | Crunchiness | Texture | Overall Acceptability |
|---|---|---|---|---|---|---|
| 100:0:0 | 6.62 ± 1.63 c | 7.33 ± 1.31 d | 6.85 ± 1.35 d | 7.04 ± 1.71 d | 7.04 ± 1.53 c | 7.33 ± 1.15 e |
| 0:100:0 | 6.61 ± 1.19 c | 5.42 ± 1.28 a | 5.66 ± 1.68 a | 6.23 ± 1.64 b | 6.80 ± 1.74 b | 6.80 ± 1.74 b |
| 65:30:5 | 6.85 ± 1.27 e | 6.71 ± 1.23 c | 6.04 ± 1.56 b | 7.28 ± 1.14 d | 6.95 ± 1.39 b | 7.09 ± 1.60 c |
| 70:25:5 | 5.90 ± 1.30 a | 6.14 ± 1.62 b | 5.71 ± 1.76 a | 6.09 ± 1.30 a | 6.38 ± 1.16 a | 6.52 ± 1.32 a |
| 75:20:5 | 6.71 ± 1.10 d | 6.80 ± 1.60 c | 6.28 ± 1.34 b | 6.38 ± 1.62 b | 6.61 ± 1.11 a | 7.52 ± 0.92 d |
| 80:15:5 | 6.47 ± 1.77 b | 6.76 ± 1.70 c | 6.71 ± 1.27 c | 6.71 ± 1.64 c | 7.09 ± 1.26 c | 7.38 ± 1.35 d |
Values are means ± SD of duplicate determinations. Mean values in the same column with different superscripts are significantly (p < 0.05) different.