Research Article
Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits
Table 7
Sensory evaluation of control biscuit, 12.5% quinoa biscuit, and 25% quinoa biscuit.
| | | Appearance | Texture | Color | Taste | Flavor | Acceptability |
| | Control biscuit | 8.10 ± 0.10a | 8.10 ± 0.10a | 8.20 ± 0.13a | 8.24 ± 0.03a | 8.10 ± 0.01a | 8.04 ± 0.04a | | 1212.5% quinoa biscuit | 8.10 ± 0.10a | 8.00 ± 0.01a | 7.80 ± 0.15a | 8.00 ± 0.00a | 7.90 ± 0.10b | 7.94 ± 0.04b | | 25% quinoa biscuit | 7.70 ± 0.15b | 7.50 ± 0.13ba | 7.60 ± 0.16b | 7.90 ± 0.23b | 7.90 ± 0.18b | 7.28 ± 0.11b |
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Mean values in each column having the same letter (a and b) are nonsignificantly different at . |
