Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract
Table 4
Influence of the addition of encapsulated grape skin extract at different levels (0, 1.2, 2.3, and 3.5% on dough weight) on biscuit consumers’ preference (liking for appearance, odour, taste, flavour, texture, overall liking). Values are means ± SD. The same superscript letter in the same raw indicates means are not statistically different according to analysis of variance (ANOVA) and post hoc Fishers’ least significant test (p <0.05).