Table 2.
Sensorial attributes of composite flour biscuits
| Biscuits | Colour | Flavour | Taste | Crispiness | Texture | Overall Acceptability |
|---|---|---|---|---|---|---|
| W100 | 8.60 ± 0.099 | 7.70 ± 0.120 | 8.10 ± 0.102 | 8.00 ± 0.110 | 8.30 ± 0.132 | 8.14 ± 0.212 |
| W85 | 8.10 ± 0.132 | 8.20 ± 0.098 | 8.20 ± 0.201 | 8.60 ± 0.214 | 8.20 ± 0.321 | 8.26 ± 0.321 |
| W70 | 8.60 ± 0.234 | 7.70 ± 0.102 | 8.60 ± 0.220 | 8.60 ± 0.220 | 8.50 ± 0.211 | 8.40 ± 0.214 |
| W55 | 8.90 ± 0.221 | 8.10 ± 0.321 | 8.90 ± 0.098 | 8.70 ± 0.230 | 8.40 ± 0.200 | 8.60 ± 0.056 |
Value = mean ± SE, n = 5