Table 4.
Effect of storage days on the sensory attributes of cheddar cheese incorporated oat biscuit
| Days of storage | CA | FL | BT | OA |
|---|---|---|---|---|
| 0 | 7.79 ± 0.07d | 7.74 ± 0.11 | 7.72 ± 0.13 d | 7.70 ± 0.09 d |
| 15 | 7.74 ± 0.09cd | 7.67 ± 0.13 | 7.58 ± 0.17 cd | 7.61 ± 0.11 cd |
| 30 | 7.65 ± 0.08cd | 7.66 ± 0.11 | 7.55 ± 0.09 bcd | 7.53 ± 0.10 bcd |
| 45 | 7.43 ± 0.17bc | 7.59 ± 0.14 | 7.39 ± 0.10 abcd | 7.41 ± 0.08 bcd |
| 60 | 7.22 ± 0.16 ab | 7.51 ± 0.14 | 7.22 ± 0.09 abc | 7.36 ± 0.09 abc |
| 75 | 7.19 ± 0.19 ab | 7.47 ± 0.19 | 7.10 ± 0.06 ab | 7.21 ± 0.07 ab |
| 90 | 7.03 ± 0.07 a | 7.33 ± 0.12 | 6.96 ± 0.10 a | 7.07 ± 0.09 a |
Values with different superscripts in a column are significantly different from each other (P < 0.05)
CA Colour and appearance; FL Flavour; BT Body and texture; OA Overall acceptance