Research Article
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 |
|
|