Table 5.
Effect of carob flour addition on the organoleptic acceptability of cakes and cookies
| Appearance | Odour | Taste | Texture | Overall acceptability | |
|---|---|---|---|---|---|
| Cakes | |||||
| Rice flour (Control) | 6.95ab | 6.69b | 7.23b | 6.94b | 7.14b |
| ST (15 g/100 g) | 7.10b | 6.70b | 7.04b | 7.13b | 7.22b |
| MT (15 g/100 g) | 7.10b | 6.35b | 6.94b | 7.03b | 6.95b |
| LT (15 g/100 g) | 6.65a | 5.58a | 5.95a | 6.51a | 6.20a |
| Standard error | 0.14 | 0.15 | 0.18 | 0.14 | 0.15 |
| Cookies | |||||
| Rice flour (Control) | 7.17c | 6.36c | 6.65c | 6.10b | 6.94c |
| ST (15 g/100 g) | 6.37b | 5.93b | 5.98b | 4.93a | 6.00b |
| MT (15 g/100 g) | 6.20ab | 5.73ab | 5.28a | 4.85a | 5.60b |
| LT (15 g/100 g) | 5.92a | 5.43a | 4.90a | 4.60a | 5.15a |
| Standard error | 0.15 | 0.15 | 0.17 | 0.17 | 0.15 |
Different letters in the same column mean significantly different (p ≤ 0.05)
ST short time roasted, MT medium time roasted, LT long time roasted