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. 2021 Jan 25;58(7):2825–2833. doi: 10.1007/s13197-021-04978-w

Table 3.

Sensorial analysis of cracker using different proportions of RB

Formulation ColourNS OdourNS TasteNS TextureNS Overall AcceptabilityNS
WF 7.40 ± 1.15 7.70 ± 0.82 6.9 0 ± 1.12 7.17 ± 1.08 6.82 ± 0.98
RB50 7.05 ± 0.93 7.45 ± 0.87 7.05 ± 1.06 7.17 ± 0.95 6.87 ± 1.11
RB100 7.25 ± 1.03 7.47 ± 0.96 6.50 ± 1.35 7.37 ± 0.95 7.12 ± 1.11

Values are expressed as mean ± standard deviation (n = 40)

NS were none significantly different (P ≥ 0.05)