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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