Table 5.
Sensory characteristics of wheat flour cookies supplemented with APP.
| C0 | C1 | C2 | C3 | |
|---|---|---|---|---|
| Appearance | 8.02 ± 0.01c | 7.99 ± 0.02b | 7.72 ± 0.03b | 7.15 ± 0.04a |
| Mouth feel | 7.21 ± 0.82a | 8.26 ± 0.08b | 9.12 ± 0.02c | 9.03 ± 0.01c |
| Flavor | 7.09 ± 0.82a | 8.12 ± 0.02b | 8.15 ± 0.03b | 8.33 ± 0.05c |
| Texture | 7.04 ± 0.08a | 7.07 ± 0.49a | 8.12 ± 0.02b | 7.68 ± 0.01c |
| Overall acceptability | 7.31 ± 0.82a | 7.85 ± 0.08ab | 8.27 ± 0.04c | 8.04 ± 0.01bc |
Results are expressed as means (n = 3) ± standard deviation.
APP apple pomace powder; C0,C1,C2 and C3 wheat flour cookies containing 0%, 5%, 10% and 15% APP respectively.
Values followed by same letter in a row do not differ significantly (p < 0.05).