Table 1.
Organoleptic evaluation of the developed biscuits
| Type of Variations | Appearance | Colour | Flavour | Texture | Taste | Overall acceptability |
|---|---|---|---|---|---|---|
| Potato biscuits | 7.88 ± 0.78b | 7.20 ± 0.63ab | 8.30 ± 0.48b | 8.40 ± 0.51b | 8.20 ± 0.78b | 8.40 ± 0.51b |
| Wheat biscuits | 8.00 ± 0.81b | 7.00 ± 0.81a | 7.00 ± 0.81a | 6.90 ± 0.87a | 6.50 ± 0.52a | 7.20 ± 0.63a |
| Ragi biscuits |
6.80 ± 0.63a | 7.70 ± 0.67b | 7.70 ± 0.67b | 6.90 ± 0.73a | 7.60 ± 0.84b | 8.00 ± 0.81b |
| F-ratio | 7.342 | 2.562 | 9.369 | 14.261 | 13.841 | 8.400 |
| P-Value | 0.003** | 0.006** | 0.001** | 0.000** | 0.000** | 0.001** |
** - Significant at 0.01% level
* - Significant at 0.05% level
NS - not significant
Values with different superscripts are significantly different from each other on application of Duncan multiple Range test.