Table 8.
Organoleptic properties of biscuits produced with different amounts of fermented Hass avocado kernel flour.
| Control | 5-FHK | 10- FHK | 15- FHK | 20- FHK | |
|---|---|---|---|---|---|
| Appearance | 7.15 ± 0.52a | 7.22 ± 0.47a | 7.11 ± 0.39a | 7.04 ± 0.45a | 6.75 ± 0.13b |
| Color | 7.27 ± 0.23a | 7.35 ± 0.17a | 7.24 ± 0.19a | 7.11 ± 0.14a | 6.63 ± 0.36b |
| Odor | 7.16 ± 0.33a | 7.22 ± 0.18a | 7.24 ± 0.21a | 7.19 ± 0.14a | 7.15 ± 0.28a |
| Taste | 7.04 ± 0.11b | 7.42 ± 0.56a | 7.44 ± 0.43a | 7.39 ± 0.46a | 7.13 ± 0.12b |
| Hardness | 7.72 ± 0.41a | 7.74 ± 0.35a | 7.69 ± 0.47a | 7.59 ± 0.12b | 7.45 ± 0.16c |
| Crunchiness | 7.16 ± 0.11b | 7.36 ± 0.16a | 7.30 ± 0.13a | 7.19 ± 0.09b | 7.05 ± 0.12c |
| Overall acceptability | 7.21 ± 0.18b | 7.41 ± 0.22a | 7.35 ± 0.13a | 7.23 ± 0.24b | 7.03 ± 0.16c |
The data are expressed as the mean ± standard deviation (n = 36). * FHK: fermented Hass avocado kernel, where 5-, 10-, 15-, and 20-FHK express the amount of fermented Hass avocado kernel flour replacement. Values followed by different letters in rows are significantly different (LSD) at p < 0.05.