. 2013 Jun 20;52(2):822–830. doi: 10.1007/s13197-013-1061-4

Table 4.

Sensory quality of biscuits (n = 90) and cereal bars (n = 100) containing fruit and vegetable residue flour

Sensory attribute	Biscuit formulations		Cereal bars formulations
	Salty	Sweet	Salty	Sweet
	B1	B3	C1	C2	C3
Appearance	4.7 ± 0.38^a	5.6 ± 0.48^a	6.3 ± 0.14^a	6.3 ± 0.16^a	6.6 ± 0.15^a
Taste	5.2 ± 0.33^a	5.6 ± 0.44^a	7.0 ± 0.13^a	6.2 ± 0.18^b	6.8 ± 0.18^a
Colour	5.3 ± 0.35^a	6.2 ± 0.33^a	6.2 ± 0.16^a	6.4 ± 0.16^a	6.7 ± 0.14^a
Texture	5.5 ± 0.40^a	5.8 ± 0.40^a	6.8 ± 0.13^a	6.8 ± 0.17^a	7.2 ± 0.16^a
Overall acceptance	5.5 ± 0.24^a	5.8 ± 0.38^a	6.7 ± 0.10^a	6.3 ± 0.17^a	6.6 ± 0.14^a

Values are means ± standard errors. For each product, mean values followed by different letters within the same line differ significantly (p < 0.05). Refer to Table 1 for biscuit and cereal bar formulations