Table 4.
Sensory evaluation of biscuits.
| Biscuits | T0 (control) | T1 (25%) | T2 (50%) | T3 (75%) | T4 (100%) |
|---|---|---|---|---|---|
| Taste | 7.3 ± 1.57bcd | 5.7 ± 1.14a | 7.6 ± 0.99d | 7.61 ± 1.0d | 6.26 ± 1.5b |
| Color | 5.4 ± 1.32a | 5.83 ± 1.1b | 6.86 ± 1c | 7.19 ± 0.8c | 5.8 ± 1.54ab |
| Texture | 7.26 ± 0.77d | 5.46 ± 1.65a | 7.33 ± 0.57c | 7.41 ± 0.92cd | 6.56 ± 1.22b |
| Flavor | 7.1 ± 1.37c | 6.3 ± 1.14a | 7.23 ± 1.06bc | 7.58 ± 0.76c | 6.5 ± 1.79ab |
| Overall acceptability | 7.16 ± 1.43bc | 6.23 ± 1.25a | 7.2 ± 0.8bc | 7.61 ± 0.88c | 6.63 ± 1.60ab |
Mean values in the same line with different superscript letters are significantly different (P < 0.05). T0(control) = 100% wheat flour; T1 = 25% sweet potato and soybean flours; T2 = 50% sweet potato and soybean flours; T3 = 75% sweet potato and soybean flours; T4 = 100% sweet potato and soybean flours.