Table 3.
Sensory quality characteristics of biscuits
| Colour | Appearance | Flavour | Texture | Taste | Overall acceptability | |
|---|---|---|---|---|---|---|
| A | 7.7b ± 0.13 | 7.1b ± 0.07 | 7.6b ± 0.11 | 7.0b ± 0.13 | 7.4b ± 0.12 | 7.3b ± 0.10 |
| B | 7.3b ± 0.15 | 6.7ba ± 0.13 | 7.1b ± 0.09 | 7.1b ± 0.19 | 7.5b ± 0.18 | 7.2b ± 0.28 |
| C | 7.3b ± 0.17 | 7.3b ± 0.15 | 7.1b ± 0.18 | 6.6b ± 0.11 | 7.0b ± 0.15 | 7.1b ± 0.22 |
| D | 6.7a ± 0.20 | 6.1a ± 0.25 | 6.0a ± 0.15 | 5.3a ± 0.18 | 5.7a ± 0.22 | 6.1a ± 0.13 |
| E | 6.4a ± 0.11 | 6.0a ± 0.20 | 6.1a ± 0.13 | 5.3a ± 0.16 | 6.0a ± 0.14 | 6.1a ± 0.15 |
The values are mean ± SD (n = 10)
Values with similar superscripts in column do not differ significantly (p < 0.05)
A = Control; B = 80RWF: 10PF: 10CF; C = 60RWF:20PF:20CF; D = 40RWF:30PF:30CF; E = 20RWF:40PF:40CF
RWF Refined wheat flour; PF Plantain flour; CF Chickpea flour