Functional, Physicochemical, and Antioxidant Properties of Flour and Cookies from Two Different Banana Varieties (Musa acuminata cv. Pisang awak and Musa acuminata cv. Red dacca)

Table 4

Friedman test values for sensory attributes of Pisang awak and Red dacca flour-incorporated cookies.

Treatment number	Appearance	Texture	Taste	Odor	Aftertaste	Overall acceptability
	2.07	2.67	2.57	2.67	2.73	2.42
	3.22	2.17	1.97	2.15	2.27	2.27
	2.62	3.05	3.57	3.07	3.27	3.48
	2.10	2.12	1.90	2.12	1.73	1.83
	2.38	2.35	2.47	2.18	2.62	2.52
	2.15	2.70	2.62	2.73	2.57	2.40
	3.55	3.07	3.50	3.00	3.27	3.42
	1.92	1.88	1.42	2.08	1.55	1.67
value	0.000	0.003	0.000	0.003	0.000	0.000