. 2018 Jan 30;6(3):532–540. doi: 10.1002/fsn3.590

Table 4.

Hedonic scores for the sensory attributes of biscuits produced from flour blends of unripe cooking banana, pigeon pea, and sweet potato

UBF:PPF:SPF blend ratio	Symmetry (shape)	Color	Aroma	Mouthfeel	Sweetness	Hardness	Crunchiness	Overall acceptability
10:80:10	6.63^bcd	6.82^d	6.14^bc	5.80^a	6.06^ab	5.80^a	5.39^a	6.41^bc
45:45:10	6.24^bc	6.32^bcd	6.16^bc	6.68^bcd	6.32^bc	6.32^abc	6.24^bc	6.52^bc
10:10:80	6.96^cd	6.68^cd	6.44^cd	6.24^abc	5.92^ab	6.44^abc	6.56^cd	6.52^bc
21.67:56.67:21.67	5.28^a	4.76^a	5.32^a	5.68^a	5.40^a	5.92^ab	6.48^cd	5.76^a
45:10:45	6.48^bcd	5.88^b	6.44^cd	6.08^abc	6.20^abc	6.64^cd	6.68^cd	6.68^bc
10:45:45	6.44^bcd	6.48^bcd	5.92^abc	6.08^abc	6.00^ab	5.80^a	5.64^ab	6.20^ab
10:10:80	6.96^cd	6.72^cd	6.46^cd	6.26^abcd	5.90^ab	6.46^abc	6.56^cd	6.52^bc
33.33:33.33:33.33	6.60^bcd	6.40^bcd	6.52^cd	6.40^abcd	5.96^ab	5.84^a	6.20^bc	6.48^bc
56.67:21.67:21.67	6.12^b	6.00^bc	5.64^ab	5.88^ab	5.52^ab	5.92^ab	6.32^bc	6.24^ab
10:80:10	6.70^bcd	6.88^d	6.16^bc	5.81^a	6.08^ab	5.86^a	5.50^a	6.52^bc
80:10:10	6.38^bcd	6.32^bcd	6.22^bc	6.14^abc	5.94^ab	6.32^abc	6.52^cd	6.58^bc
45:10:45	6.48^bcd	5.88^b	6.44^cd	6.08^abc	6.20^abc	6.64^cd	6.68^cd	6.68^bc
21.67:21.67:56.67	7.08^d	6.56^bcd	6.48^cd	6.72^cd	6.92^cd	6.56^abc	6.72^cd	7.04^c
80:10:10	6.38^bcd	6.32^bcd	6.18^bc	6.16^abc	5.96^ab	6.28^abc	6.50^cd	6.58^bc

Mean values with different superscripts within a column are significantly different (p < .05); UBF, unripe cooking banana flour; PPF, pigeon pea flour; SPF, sweet potato flour.