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Table 7 Sensory attributes of Moringa oleifera supplemented cookies

From: Effect of partial substitution of wheat flour with Moringa oleifera leaf powder on physical, nutritional, antioxidant and antidiabetic properties of cookies

  C0 C1 C2 C3
Colour 8.57 ± 0.53a 7.71 ± 0.49a 5.86 ± 0.69b 4.57 ± 0.79c
Flavour 8.29 ± 0.49a 7.71 ± 0.45a 6.43 ± 0.53b 5.14 ± 0.90c
Taste 8.43 ± 0.53a 8.00 ± 0.58a 6.71 ± 0.95b 5.57 ± 0.98c
Texture 8.29 ± 0.50a 7.29 ± 0.26a 6.43 ± 0.79b 5.43 ± 0.79c
Overall quality 8.29 ± 0.76a 7.43 ± 0.53a 6.43 ± 0.51b 4.86 ± 0.90c
  1. Values were presented as Mean ± SD
  2. Values with different letter across the same row are significantly different (p < 0.05)
  3. C0 = cookies made with 100% wheat flour; C1 = cookies made with 97.5% wheat plus 2.5% Moringa oleifera flour; C2 = cookies made with 95% wheat plus 5% Moringa oleifera flour; C3 = cookies made with 90% wheat plus 10% Moringa oleifera flour