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. 2019 Jun 11;56(8):3635–3645. doi: 10.1007/s13197-019-03805-7

Table 6.

Sensory evaluation of biscuit substitute with different level of DCPP or cactus pear peel AIS

Samples	Sensory evaluation
Samples	Appearance (9)	Color (9)	Taste (9)	Flavor (9)	Overall acceptability (9)
Control	8.15^a	8.1^a	8.12^a	8.1^a	8.15^a
Dried cactus pear Peel
2.5%	7.31^b	7.25^b	7.22^b	7.25^b	7.19^bc
5%	7.5^ab	7.45^ab	7.5^ab	7.4^ab	7.18^bc
7.5%	8.1^a	8.02^a	8.15^a	8.17^a	8.1^a
10%	6.45^cd	6.5^cd	6.35^d	6.5^cd	6.15^d
Cactus pear peel AIS
2.5%	7.34^b	7.34^b	7.3^b	7.25^b	7.1^bc
5%	7.55^ab	7.6^ab	7.4^ab	7.4^ab	7.24^b
7.5%	8.1^a	8.15^a	8.1^a	8.05^a	8.15^a
10%	6.45^cd	6.6^cd	6.4^cd	6.4^cd	6.35^d

*LSD least significant difference (probability level 0.05)