Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products

Table 5

Evaluation of the tasting tests of cookie with different formulations.

Parameter	Formulation, age range (27 to 59 years)
	0%	5%	15%	30%	50%
Appearance
Colour
Texture
Aroma
Flavor
Overall acceptance
Parameter	Formulation, age range (16 to 24 years)
	0%	5%	15%	30%	50%
Appearance
Colour
Texture
Aroma
Flavor
Overall acceptance

Results expressed as mean ± standard deviation; 9-point hedonic scale (1 = greatly disagreed to 9 = greatly liked). Averages followed by the identical letters in the column do not differ statistically by the Tukey test ( < 0.05).