Table 4.
Sensory scores of control and defatted sunflower seed flour biscuits.
| Parameters | Descriptor | Control | 18% DSSF | 36% DSSF | p-Value |
|---|---|---|---|---|---|
| Appearance | Brown | 69.4 b | 75.6 a | 80.3 a | 0.0024 |
| Crumb aeration | 48.2 a | 45.4 a | 31.3 b | 0.0001 | |
| Aroma | Burnt | 23.6 b | 30.6 a | 31.3 a | 0.0390 |
| Taste and flavour | Off note | 4.1 b | 6.3 b | 22.3 a | 0.0162 |
| Mouthfeel | Firm bite | 65.5 b | 70.7 ab | 76.2 a | 0.0313 |
| Crumbly | 55.5 a | 56.0 a | 43.6 b | 0.0219 | |
| After effects | Drying | 46.7 b | 46.9 b | 55.0 a | 0.0053 |
| Bitter | 23.5 b | 24.8 b | 32.5 a | 0.0385 |
Data are expressed as means of duplicate scoring sessions. Values with the same letter in the same row are not significantly different at p < 0.05.