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).

	Extract addition				F	p
	0%	1.2%	2.3%	3.5%
Total (n=104)
appearance	5.07 ± 0.17	5.21 ± 0.17	5.17 ± 0.17	5.00 ± 0.19	0.932	0.425
odour	4.32 ± 0.17	4.20 ± 0.15	4.33 ± 0.17	4.24 ± 0.17	0.311	0.818
taste	4.34 ± 0.18	4.31 ± 0.17	4.54 ± 0.18	4.38 ± 0.18	0.743	0.527
flavour	4.29 ± 0.17	4.58 ± 0.17	4.52 ± 0.19	4.38 ± 0.18	1.334	0.263
texture	4.13 ± 0.2	4.51 ± 0.2	4.47 ± 0.2	4.66 ± 0.2	2.776	0.041
overall liking	4.50 ± 0.17	4.60 ± 0.16	4.72 ± 0.16	4.59 ± 0.17	0.659	0.578
Cluster 1 (n=55)
appearance	4.96 ± 0.26	5.33 ± 0.24	5.29 ± 0.26	5.35 ± 0.26	1.957	0.123
odour	4.00 ± 0.23	4.13 ± 0.21	4.35 ± 0.27	4.51 ± 0.24	2.227	0.087
taste	3.87 ± 0.2	4.11 ± 0.2	4.76 ± 0.2	5.07 ± 0.2	12.599	0.001
flavour	3.95 ± 0.2	4.60 ± 0.2	4.82 ± 0.2	4.93 ± 0.2	8.505	0.001
texture	3.78 ± 0.2	4.47 ± 0.3	4.85 ± 0.3	5.22 ± 0.2	8.698	0.001
overall liking	4.04 ± 0.2	4.42 ± 0.2	4.91 ± 0.2	5.35 ± 0.2	15.134	0.001
Cluster 2 (n=49)
appearance	5.18 ± 0.2	5.08 ± 0.2	5.04 ± 0.2	4.61 ± 0.2	2.733	0.05
odour	4.67 ± 0.2	4.29 ± 0.2	4.31 ± 0.2	3.94 ± 0.2	4.153	0.001
taste	4.51 ± 0.2	4.55 ± 0.2	4.04 ± 0.2	4.04 ± 0.2	13.329	0.001
flavour	4.67 ± 0.2	4.55 ± 0.2	4.18 ± 0.2	3.76 ± 0.2	7.301	0.001
texture	4.86 ± 0.2	4.53 ± 0.2	4.29 ± 0.2	3.61 ± 0.2	3.684	0.05
overall liking	5.02 ± 0.2	4.80 ± 0.2	4.51 ± 0.2	3.73 ± 0.2	19.286	0.001