Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners

Table 2

Terms, attribute definitions, and anchors used in the descriptive analysis of biscuits.

Attribute	Description	Intensity
Appearance	Uniformity of appearance (shape, presence of cracks or holes)	Low-high
Color	Basic coloring	Light-dark
Smell	Overall aroma intensity	Low-high
Aroma
Flavor
Mealy	Raw flour	Low-high
Burnt-bitter	Burnt sample	Low-high
Taste	Fundamental taste sensation of which sucrose is typical	Low-high
Sweet
Bitter	Residual taste sensation of which caffeine in water is typical	Low-high
Texture
Hardness	Force exerted during the first bite of the sample	Low-high
Crunchiness	Degree of noise released during chewing with the molar tooth	Low-high
Chewiness	Difficulty during chewing	Low-high
Adhesiveness	Sample adhesion during chewing or to other surfaces and creating a sticky mass/degree to which particles of a sample stick together	Low-high
Melting (hydration and dissolution)	Quantity dissolved	Low-high