Table 9.
Sensory properties of biscuits (quantitative descriptive analysis, QDA).
| Sensory Attributes | Biscuit | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Control | Rapeseed 2% |
Rapeseed 5% |
Rapeseed 10% |
Phacelia 2% |
Phacelia 5% |
Phacelia 10% |
Sunflower 2% |
Sunflower 5% |
Sunflower 10% |
|
| shape regularity | 95.0 ± 0.9 a | 94.3 ± 0.7 b | 94.1 ± 0.9 b | 93.9 ± 0.7 b | 94.1 ± 0.8 b | 94.2 ± 0.6 b | 94.0 ± 0.7 b | 93.7 ± 0.8 b | 93.8 ± 0.8 b | 93.9 ± 0.8 b |
| homogeneity of the surface | 81.8 ± 2.1 d | 82.5 ± 1.7 d | 83.0 ± 1.7 d | 91.1 ± 2.8 b | 82.4 ± 1.4 d | 93.9 ± 1.2 a | 94.5 ± 1.3 a | 82.0 ± 1.6 d | 85.8 ± 1.4 c | 93.7 ± 1.6 a |
| amount of specks on the surface | 0.0 ± 0.0 d | 2.3 ± 1.2 c | 4.4 ± 0.9 b | 9.1 ± 1.2 a | 3.0 ± 0.8 c | 4.6 ± 0.9 b | 9.3 ± 0.9 a | 2.6 ± 0.9 c | 4.5 ± 0.8 b | 8.9 ± 1.0 a |
| lightness | 88.3 ± 2.2 a | 79.2 ± 1.7 b | 75.1 ± 1.1 c | 68.4 ± 2.1 d | 49.7 ± 2.2 f | 38.7 ± 2.5 g | 24.5 ± 2.3 h | 80.3 ± 1.4 b | 67.1 ± 2.0 d | 60.8 ± 2.6 e |
| red colour intensity | 4.5 ± 1.4 f | 5.0 ± 1.4 ef | 6.1 ± 1.6 de | 7.5 ± 2.0 cd | 5.1 ± 1.3 ef | 6.0 ± 1.3 ef | 6.0 ± 1.3 ef | 8.5 ± 1.5 c | 23.8 ± 2.2 b | 39.2 ± 2.0 a |
| yellow colour intensity | 40.9 ± 2.3 d | 51.4 ± 2.2 c | 61.9 ± 2.0 b | 80.9 ± 4.5 a | 31.5 ± 2.9 e | 24.2 ± 1.6 f | 15.7 ± 1.1 g | 50.6 ± 2.0 c | 51.4 ± 2.3 c | 52.7 ± 2.9 c |
| overall odour intensity | 54.2 ± 2.6 d | 60.5 ± 2.0 c | 69.5 ± 2.3 b | 82.9 ± 2.1 a | 60.2 ± 1.9 c | 70.2 ± 2.7 b | 82.3 ± 2.3 a | 59.2 ± 1.9 c | 70.5 ± 2.8 b | 82.5 ± 2.2 a |
| flour odour intensity | 59.8 ± 2.3 a | 55.5 ± 2.3 b | 51.6 ± 2.6 c | 42.7 ± 2.2 d | 54.5 ± 2.5 b | 51.1 ± 2.4 c | 32.5 ± 2.2 e | 55.7 ± 2.6 b | 50.9 ± 2.3 c | 33.9 ± 2.5 e |
| margarine odour intensity | 21.8 ± 2.4 a | 21.3 ± 2.6 ab | 22.2 ± 2.3 a | 19.1 ± 3.3 c | 21.7 ± 2.6 a | 19.8 ± 2.6 bc | 17.0 ± 1.9 d | 22.0 ± 2.1 a | 19.1 ± 1.8 c | 18.7 ± 3.5 c |
| baking soda odour intensity | 1.6 ± 1.9 a | 2.0 ± 2.0 a | 1.5 ± 1.7 a | 1.7 ± 2.0 a | 1.8 ± 2.0 a | 1.6 ± 1.6 a | 1.6 ± 1.2 a | 1.0 ± 1.6 a | 1.9 ± 1.9 a | 1.5 ± 1.8 a |
| sweet odour intensity | 53.8 ± 2.9 a | 50.5 ± 3.1 bc | 44.4 ± 2.8 d | 43.9 ± 2.8 d | 52.0 ± 2.2 ab | 50.0 ± 3.4 bc | 44.2 ± 2.9 d | 49.0 ± 3.1 c | 45.7 ± 3.2 d | 43.7 ± 2.9 d |
| sour odour intensity | 1.8 ± 1.6 a | 1.5 ± 1.8 a | 1.6 ± 1.6 a | 1.6 ± 2.0 a | 1.8 ± 1.8 a | 1.6 ± 1.5 a | 1.7 ± 1.5 a | 1.3 ± 1.6 a | 1.6 ± 1.8 a | 2.0 ± 2.1 a |
| bitter odour intensity | 0.4 ± 1.0 a | 0.5 ± 1.2 a | 0.8 ± 1.5 a | 1.1 ± 1.9 a | 0.6 ± 1.3 a | 1.2 ± 2.1 a | 1.5 ± 2.3 a | 0.8 ± 1.4 a | 1.0 ± 1.7 a | 1.4 ± 2.2 a |
| salt odour intensity | 0.4 ± 0.9 a | 0.4 ± 0.8 a | 0.6 ± 1.1 a | 0.7 ± 1.3 a | 0.7 ± 1.3 a | 0.8 ± 1.5 a | 0.8 ± 1.5 a | 0.3 ± 0.7 a | 0.5 ± 1.1 a | 0.5 ± 1.3 a |
| cut hay odour intensity | 0.3 ± 0.8 d | 0.3 ± 0.8 d | 0.5 ± 0.9 d | 0.7 ± 1.3 d | 10.4 ± 1.6 c | 15.5 ± 2.2 b | 21.3 ± 2.3 a | 0.5 ± 0.9 d | 0.5 ± 1.0 d | 0.5 ± 1.1 d |
| cabbage odour intensity | 0.0 ± 0.0 d | 9.0 ± 1.7 c | 17.6 ± 3.0 b | 24.9 ± 3.1 a | 0.6 ± 1.4 d | 0.8 ± 1.7 d | 1.0 ± 1.8 d | 0.3 ± 0.9 d | 0.4 ± 1.1 d | 0.6 ± 1.5 d |
| overall flavour intensity | 59.9 ± 3.0 d | 60.0 ± 3.8 d | 73.4 ± 3.0 c | 84.0 ± 2.3 b | 60.6 ± 3.6 d | 72.4 ± 2.9 c | 90.9 ± 2.8 a | 61.0 ± 3.5 d | 71.2 ± 2.9 c | 84.8 ± 2.6 b |
| flour flavour intensity | 17.4 ± 2.1 a | 12.7 ± 1.8 b | 9.3 ± 1.6 c | 4.8 ± 0.8 d | 12.2 ± 1.6 b | 10.0 ± 1.2 c | 4.8 ± 1.0 d | 11.9 ± 1.6 b | 10.0 ± 1.6 c | 4.9 ± 0.7 d |
| margarine flavour intensity | 10.5 ± 1.2 ab | 10.8 ± 1.4 a | 10.7 ± 1.1 ab | 9.8 ± 1.4 abc | 10.0 ± 1.3 abc | 9.5 ± 1.7 bc | 9.0 ± 1.0 c | 10.5 ± 1.4 ab | 9.0 ± 0.9 c | 9.2 ± 1.2 c |
| baking soda flavour intensity | 1.8 ± 1.8 a | 1.3 ± 1.5 a | 1.3 ± 1.6 a | 2.0 ± 2.1 a | 1.3 ± 1.6 a | 1.1 ± 1.2 a | 1.2 ± 1.4 a | 1.1 ± 1.4 a | 1.7 ± 1.7 a | 1.0 ± 1.4 a |
| sweet taste intensity | 55.0 ± 1.8 a | 50.2 ± 2.9 b | 44.0 ± 2.4 cd | 43.2 ± 2.3 d | 48.2 ± 3.3 b | 48.9 ± 1.3 b | 45.5 ± 3.8 c | 49.5 ± 2.4 b | 45.1 ± 2.3 cd | 44.1 ± 2.3 cd |
| sour taste intensity | 1.3 ± 1.2 a | 1.2 ± 1.4 a | 1.4 ± 1.3 a | 0.9 ± 1.2 a | 1.6 ± 1.4 a | 1.1 ± 1.3 a | 1.3 ± 1.1 a | 0.9 ± 1.1 a | 1.3 ± 1.4 a | 1.3 ± 1.5 a |
| bitter taste intensity | 0.4 ± 1.0 d | 1.3 ± 1.4 bcd | 1.6 ± 1.7 abcd | 2.5 ± 2.1 ab | 1.1 ± 1.1 bcd | 1.9 ± 1.5 abc | 2.8 ± 1.6 a | 0.9 ± 1.1 cd | 1.6 ± 1.5 abcd | 2.3 ± 1.6 ab |
| salt taste intensity | 1.0 ± 1.0 c | 1.0 ± 1.1 c | 1.3 ± 1.3 bc | 2.3 ± 1.2 ab | 1.5 ± 1.4 abc | 1.7 ± 1.4 abc | 2.4 ± 1.1 ab | 1.5 ± 1.4 abc | 1.9 ± 1.2 abc | 2.5 ± 1.1 a |
| cut hay flavour intensity | 0.4 ± 0.8 d | 0.6 ± 0.9 d | 0.6 ± 0.9 d | 0.6 ± 0.9 d | 9.8 ± 1.1 c | 13.4 ± 1.8 b | 17.1 ± 2.2 a | 0.5 ± 0.8 d | 0.5 ± 0.9 d | 0.5 ± 0.8 d |
| cabbage flavour intensity | 0.0 ± 0.0 d | 9.2 ± 1.3 c | 18.9 ± 1.7 b | 27.6 ± 2.5 a | 0.6 ± 0.9 d | 0.8 ± 1.2 d | 0.9 ± 1.2 d | 0.3 ± 0.8 d | 0.3 ± 0.8 d | 0.7 ± 1.0 d |
| hardness | 33.3 ± 2.5 a | 31.8 ± 2.3 ab | 28.3 ± 1.8 de | 26.1 ± 2.0 f | 31.0 ± 2.2 bc | 29.0 ± 2.4 cd | 26.4 ± 2.7 ef | 31.2 ± 2.0 b | 29.0 ± 2.2 cd | 26.7 ± 1.5 ef |
| chewiness | 22.4 ± 1.8 d | 22.3 ± 1.5 d | 23.8 ± 2.5 cd | 25.6 ± 1.6 ab | 22.0 ± 2.3 d | 24.4 ± 2.1 bc | 26.7 ± 2.3 a | 22.2 ± 1.9 d | 24.7 ± 1.9 bc | 26.2 ± 1.6 ab |
| adhesiveness | 5.7 ± 1.2 e | 8.8 ± 0.9 cd | 10.1 ± 1.1 bc | 15.4 ± 1.7 a | 9.1 ± 0.9 bcd | 10.0 ± 1.3 bcd | 14.6 ± 2.5 a | 8.7 ± 1.1 d | 10.4 ± 1.1 b | 14.0 ± 2.3 a |
| mouthcoating | 16.3 ± 1.2 c | 19.1 ± 1.7 b | 19.5 ± 1.8 b | 23.6 ± 1.6 a | 19.0 ± 2.4 b | 19.0 ± 1.9 b | 22.9 ± 2.5 a | 19.6 ± 1.6 b | 19.1 ± 1.7 b | 22.5 ± 2.1 a |
| crumbliness | 19.5 ± 1.7 a | 16.8 ± 1.5 bc | 15.8 ± 1.7 cd | 14.6 ± 1.8 d | 18.0 ± 1.7 b | 15.5 ± 1.7 cd | 15.1 ± 1.2 d | 16.9 ± 1.4 bc | 15.3 ± 1.3 d | 15.1 ± 1.2 d |
| fracturability | 53.4 ± 2.4 a | 46.5 ± 3.1 c | 44.5 ± 2.2 c | 42.1 ± 2.1 d | 49.6 ± 2.0 b | 46.6 ± 3.6 c | 39.9 ± 2.3 d | 49.0 ± 2.2 b | 48.9 ± 2.6 b | 41.5 ± 1.8 d |
Data are presented as mean ± standard deviation (n = 24). Different letters represent significant difference between means within each raw (p < 0.05; ANOVA test, Tukey-HSD post hoc test).