Table 4.

Sensory analysis and textural analysis of cookies

Quality parameter	Appearance	Colour	Flavour	texture	Overall acceptability	Hardness(g) force-1	Fracturability(mm) distance -1
A1	6.5 ± 0.75	6.37 ± 0.91	5.87 ± 1.55	5.00 ± 1.69	5.25 ± 1.48	2987.25	0.92
B1	6.75 ± 0.70	6.00 ± 0.75	6.37 ± 1.18	5.62 ± 1.18	6.00 ± 1.30	4614.29	1.01
C1	7.62 ± 0.51	7.37 ± 0.11	6.75 ± 0.70	6.75 ± 0.70	7.00 ± 0.53	4625.25	1.11
D1	8.5 ± 0.53	8.37 ± 0.74	7.37 ± 0.74	7.5 ± 0.75	7.75 ± 0.46	4700.88	1.31
E1	8.75 ± 0.16	8.75 ± 0.46	8.12 ± 0.64	7.75 ± 0.46	8.125 ± 0.35	5551.84	1.22
F1	9.00 ± 0	8.85 ± 0.00	8.62 ± 0.51	8.62 ± 0.51	8.37 ± 0.51	6952.48	1.22

A1, B1, C1, D1, E1 and F1 refer to the cookies made from 100, 80, 60, 40, 20, and 0 % buckwheat flour respectively