A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

Table 3

Consumer acceptability (9-point hedonic scale) analysis.

Sensory attributes	Overall acceptability	Hardness	Texture/mouth feel	Color/appearance	Flavor
Control	6.9	6.3	7.0	7.2	7.1
Whey protein
10	6.2	6.0	5.7	5.5	7.1
20	4.6	4.8	4.0	3.9	5.4
30	3.7	4.2	3.2	2.7	4.3
Soy protein
10	6.6	6.4	6.3	7.4	6.9
20	6.8	6.9	6.6	6.9	6.5
30	7.0	7.2	7.1	7.1	6.5