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Table 7 Sensory evaluation of shallot-enriched plantain biscuits

From: Chemical composition, in vitro antioxidant properties, and phenolic profile of shallot (Allium ascalonicum L.)-enriched plantain biscuit

 

Appearance

Aroma

Taste

Texture

Crispiness

Grittiness

Overall acceptability

SB0

6.72 ± 1.07a

6.30 ± 1.42a

6.34 ± 1.47a

6.40 ± 1.44a

6.20 ± 1.48a

6.06 ± 1.13a

6.72 ± 1.33a

SB5

6.48 ± 1.16a

6.04 ± 1.64a

6.14 ± 1.46a

6.14 ± 1.31a

5.96 ± 1.58a

5.90 ± 0.93a

6.42 ± 1.31ab

SB10

6.56 ± 1.50a

5.09 ± 1.57a

6.20 ± 1.58a

5.90 ± 1.50a

5.82 ± 1.72a

5.88 ± 0.89a

6.22 ± 1.47ab

SB15

6.42 ± 1.19a

6.10 ± 1.47a

5.90 ± 1.61a

5.90 ± 1.41a

5.92 ± 1.65a

5.82 ± 0.94a

5.94 ± 1.52b

SB20

6.26 ± 1.37a

6.18 ± 1.62a

6.20 ± 1.85a

6.12 ± 1.69a

5.96 ± 1.74a

5.98 ± 1.11a

6.30 ± 1.72ab

  1. Values are expressed as mean ± SD (n = 50). Values with different letters down the columns are significantly different at p < 0.05. COMBIS: Commercial onion biscuit; SB0: 100% Plantain biscuit, SB5: 95% Plantain + 5% Shallot biscuit, SB10: 90% Plantain + 10% Shallot biscuit, SB15: 85% Plantain + 15% Shallot biscuit, SB20: 80% Plantain + 20% Shallot biscuit