. 2020 Jun 30;58(3):940–951. doi: 10.1007/s13197-020-04608-x

Table 4.

Sensorial evaluation of cookies

Sample	Color	Odor	Crispness	Mouthfeel	Taste	Overall acceptability
R1S1	4.9 ± 1.64^h	4.7 ± 1.60^h	4.3 ± 1.64^h	4.8 ± 1.98^g	4.4 ± 1.95^g	4.5 ± 1.71^h
R1S2	4.7 ± 1.84^ı	4.2 ± 1.76^ı	4.1 ± 1.64^ı	4.1 ± 1.98^h	4.1 ± 1.80^h	4.4 ± 1.50^ı
R1S3	4.2 ± 1.86^j	4.2 ± 1.57^ı	3.4 ± 1.92^j	3.9 ± 1.89^ı	4.0 ± 1.80^ı	4.0 ± 1.50^j
R2S1A1	5.4 ± 1.54^e	5.3 ± 1.63^f	5.5 ± 1.98^e	5.4 ± 1.55^e	4.7 ± 1.93^e	5.4 ± 1.80^f
R2S2A1	5.4 ± 1.83^e	5.3 ± 1.58^f	5.4 ± 1.61^f	5.4 ± 1.98^e	4.6 ± 1.95^f	5.3 ± 1.69^g
R2S3A1	5.2 ± 1.30^g	5.0 ± 1.46^g	5.1 ± 2.06^g	5.3 ± 1.80^f	4.6 ± 1.72^f	5.3 ± 1.62^g
R3S1A2	5.8 ± 1.75^d	5.6 ± 1.38^d	5.8 ± 1.41^d	5.5 ± 1.65^d	5.9 ± 1.68^e	5.7 ± 1.60^d
R3S2A2	5.8 ± 1.78^d	5.6 ± 1.50^d	5.8 ± 1.84^d	5.4 ± 1.80^e	5.7 ± 1.79^d	5.7 ± 1.75^d
R3S3A2	5.3 ± 1.61^f	5. 4 ± 1.61^e	5.4 ± 1.69^f	5.4 ± 1.68^e	5.7 ± 2.27^d	5.6 ± 1.93^e
R4S1A3	6.5 ± 1.61^a	6.0 ± 1.61^a	6.3 ± 1.77^a	5.9 ± 1.71^a	6.2 ± 1.99^a	6.0 ± 1.90^a
R4S2A3	6.2 ± 1.72 ^b	5.9 ± 1.73^b	6.2 ± 2.05^b	5.8 ± 1.59^b	6.0 ± 2.14^b	5.8 ± 1.91^c
R4S3A3	6.1 ± 1.59 ^c	5.7 ± 1.66^c	6.0 ± 1.43^c	5.6 ± 1.82^c	6.0 ± 1.82^b	5.9 ± 1.79^b

9-point hedonic scale with 9-like extremely, 8-like very much, 7-like moderately, 6-like slightly, 5-neither like or dislike, 4-dislike slightly, 3-dislike moderately, 2-dislike very much, and 1-dislike extremely was used

Mean values ± standard deviation with different superscript in the same colon are significantly different (p ≤ 0.01)

R1S1:100% rice flour, 0% stevia; R1S2: 100% rice flour, 25% stevia; R1S3: 100% rice flour, 50% stevia; R2S1A1: 90% rice flour, 10% almond flour, 0% stevia; R2S2A1: 90% rice flour, 10% almond flour, 25% stevia; R2S3A1: 90% rice flour, 10% almond flour, 50% stevia; R3S1A2: 80% rice flour, 20% almond flour, 0% stevia; R3S2A2: 80% rice flour, 20% almond flour, 25% stevia; R3S3A2: 80% rice flour, 20% almond flour, 50% stevia; R4S1A3: 70% rice flour, 30% almond flour, 0% stevia; R4S2A3: 70% rice flour, 30% almond flour, 25% stevia; R4S3A3: 70% rice flour, 30% almond flour, 50% stevia