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. 2022 Apr 14;11(8):1137. doi: 10.3390/foods11081137

Table 5.

Physical properties and sensory overall acceptability of biscuit samples.

Samples Hardness Value (g) Sensory Overall Acceptability (SOA)
C 1823.15 a 6.45 b
BPF2.5 2021.95 b 7.15 a
BPF5 2637.45 c 5.85 c
BPF10 2717.22 c 4.05 d
BPF15 2817.57 c 3.45 e
Sign. *** ***

The data are presented as means ± SD (n = 3). Means within a column with different letters are significantly different by Tukey’s post hoc test. Abbreviation: *** significance at p < 0.001.