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. 2018 Oct 29;2018:7120327. doi: 10.1155/2018/7120327

Table 4.

Results of the sensory attributes (colour, crispiness, and oiliness) evaluated for the different snacks formulation.

Attributes Formulation
Control F1 F2 F3
Colour 3.15 ± 1.12a 4.21 ± 1.31b 5.43 ± 0.89c 5.79 ± 0.82d
Crispiness 2.43 ± 1.29a 4.58 ± 1.26b 4.9 ± 1.10c 5.10 ± 1.29c
Oiliness 4.19 ± 1.47a 3.7 ± 1.23b 3.94 ± 1.31b 2.97 ± 1.19c

mean ± standard deviation. Differences among letters indicate significant differences among formulations (α=5%).