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Table 1 Organoleptic evaluation of the developed biscuits

From: Effects of weaning biscuits on the nutritional profile and the cognitive development in preschool children

Type of Variations Appearance Colour Flavour Texture Taste Overall acceptability
Potato biscuits 7.88 ± 0.78b 7.20 ± 0.63ab 8.30 ± 0.48b 8.40 ± 0.51b 8.20 ± 0.78b 8.40 ± 0.51b
Wheat biscuits 8.00 ± 0.81b 7.00 ± 0.81a 7.00 ± 0.81a 6.90 ± 0.87a 6.50 ± 0.52a 7.20 ± 0.63a
Ragi
biscuits
6.80 ± 0.63a 7.70 ± 0.67b 7.70 ± 0.67b 6.90 ± 0.73a 7.60 ± 0.84b 8.00 ± 0.81b
F-ratio 7.342 2.562 9.369 14.261 13.841 8.400
P-Value 0.003** 0.006** 0.001** 0.000** 0.000** 0.001**
  1. ** - Significant at 0.01% level
  2. * - Significant at 0.05% level
  3. NS - not significant
  4. Values with different superscripts are significantly different from each other on application of Duncan multiple Range test.