Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

Table 6

Mean liking scores of sensory evaluation of the biscuits containing different levels of purple rice flours^∗.

Attributes	Control wheat biscuit	Purple rice flour substitution (%)
		25	50	75	100
Color	6.09 ± 0.07^a	6.00 ± 0.07^a	5.83 ± 0.08^ab	5.71 ± 0.09^b	5.02 ± 0.13^c
Overall appearance	6.26 ± 0.07^a	5.86 ± 0.07^b	5.84 ± 0.08^b	5.78 ± 0.07^b	5.67 ± 0.08^b
Touch/texture	6.09 ± 0.07^a	5.68 ± 0.08^b	5.58 ± 0.06^b	4.98 ± 0.11^c	4.28 ± 0.12^d
Touch/oiliness	5.87 ± 0.07^a	5.83 ± 0.08^a	5.67 ± 0.08^ab	5.69 ± 0.08^ab	5.56 ± 0.08^b
Sweetness	6.26 ± 0.06^a	6.13 ± 0.06^a	6.26 ± 0.07^a	6.12 ± 0.07^a	5.90 ± 0.08^b
Crunchiness	5.73 ± 0.08^a	5.40 ± 0.08^b	5.24 ± 0.07^b	4.62 ± 0.08^c	4.29 ± 0.08^d
Flavor	6.41 ± 0.06^a	6.10 ± 0.09^b	5.74 ± 0.08^c	5.17 ± 0.08^d	4.71 ± 0.11^e
Overall acceptability	6.14 ± 0.07^a	5.67 ± 0.08^b	5.54 ± 0.08^b	4.47 ± 0.11^c	3.90 ± 0.12^d

^∗In each row, sample means not having the same letter attached to them are significantly different (Duncan’s multiple range test, ); data are expressed as mean ± standard error.