. 2014 Nov 21;52(9):5718–5726. doi: 10.1007/s13197-014-1649-3

Table 5.

Sensory characteristics of cookies supplemented with whey protein and casein concentrates and their hydrolysates

	Protein (%) added	Appearance	Color	Aroma	Taste	Texture	Overall accept-ability
WPC	0	7.0^d ± 0.01	7.3^d ± 0.01	7.3^d ± 0.14	7.6^d ± 0.25	7.3^d ± 0.02	7.3^d ± 0.07
	5	6.0^c* ± 0.05	6.3^c* ± 0.02	6.0^c* ± 0.11	6.6^c* ± 0.01	6.3^c* ± 0.03	6.3^c * ± 0.03
	10	5.3^b* ± 0.02	5.3^b* ± 0.43	5.0^b* ± 0.11	5.3^b* ± 0.04	5.6^b* ± 0.03	5.3^b* ± 0.10
	15	4.3^a* ± 0.02	4.0^a* ± 0.08	4.6^a* ± 0.01	4.4^a* ± 0.10	4.0^a* ± 0.08	4.3^a* ± 0.05
WPH	0	7.0^d ± 0.01	7.3^d ± 0.01	7.3^d ± 0.14	7.6^c ± 0.25	7.3^d ± 0.02	7.3^d ± 0.07
	5	6.0^c* ± 0.03	6.6^c* ± 0.02	6.6^c* ± 0.02	6.1^b* ± 0.13	6.3^c* ± 0.05	6.3^c* ± 0.03
	10	5.0^b* ± 0.01	5.6^b* ± 0.01	5.3^b* ± 0.02	5.6^b* ± 0.02	5.3^b* ± 0.56	5.4^b* ± 0.11
	15	4.0^a* ± 0.02	4.6^a* ± 0.06	4.0^a* ± 0.07	4.3^a* ± 0.44	4.0^a* ± 0.07	4.2^a* ± 0.07
	0	7.0^d ± 0.01	7.3^d ± 0.01	7.3^d ± 0.14	7.6^c ± 0.25	7.3^d ± 0.02	7.3^d ± 0.07
CPC	5	6.4^c* ± 0.32	6.3^c* ± 0.04	6.1^c* ± 0.10	6.6^b* ± 0.03	6.4^c* ± 0.14	6.3^c* ± 0.01
	10	5.3^b* ± 0.01	5.2^b* ± 0.26	5.3^b* ± 0.43	5.3^a* ± 0.06	5.6^b* ± 0.09	5.3^b* ± 0.12
	15	4.2^a* ± 0.11	4.0^a* ± 0.07	4.6^a* ± 0.03	4.5^a* ± 0.78	4.1^a* ± 0.11	4.3^a* ± 0.16
CPH	0	7.0^d ± 0.01	7.3^d ± 0.01	7.3^d ± 0.14	7.6^d ± 0.25	7.3^d ± 0.02	7.3^d ± 0.07
	5	6.2^c* ± 0.32	6.6^c* ± 0.03	6.5^c* ± 0.12	6.1^c* ± 0.05	6.1^c* ± 0.20	6.3^c* ± 0.04
	10	5.0^b* ± 0.01	5.6^b* ± 0.01	5.3^b* ± 0.03	5.5^b* ± 0.05	5.4^b* ± 0.3	5.3^b* ± 0.07
	15	4.0^a* ± 0.02	4.5^a* ± 0.07	4.3^a* ± 0.45	4.3^a* ± 0.44	4.6^a* ± 0.30	4.4^a* ± 0.21

WPC, Whey protein concentrate; WPH, Whey protein hydrolysates; CPC, Casein protein concentrate; CPH, Casein protein hydrolysate

Means for the same blend and variable with unlike superscripts indicate significant differences using Duncan’s multiple range test (P < 0.05)

*Denotes significant differences from control (P < 0.05)