International Journal of Food Science

Research Article

Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour

Table 4

Sensory evaluation of biscuits.


Biscuits	T₀ (control)	T1 (25%)	T2 (50%)	T3 (75%)	T4 (100%)

Taste	^bcd	^a	^d	^d	^b
Color	^a	^b	^c	^c	^ab
Texture	^d	^a	^c	^cd	^b
Flavor	^c	^a	^bc	^c	^ab
Overall acceptability	^bc	^a	^bc	^c	^ab

Mean values in the same line with different superscript letters are significantly different (). T₀ wheat flour; sweet potato and soybean flours; sweet potato and soybean flours; sweet potato and soybean flours; sweet potato and soybean flours.