Open Access
Table 1.
Organoleptic evaluation of cookie samples based on sugar substitutes and hypoglycemic medicinal and technical raw materials (using a 5-point scale)
| Organoleptic indicators, points | Cookie name | |||
|---|---|---|---|---|
| Wheat | Wheat‐ buckwheat | Wheat&barley | Wheat‐oat | |
| Flavor | 4.3 | 4.71 | 4.4 | 4.61 |
| Scent | 4.0 | 4.7 | 4.3 | 4.2 |
| Color | 4.1 | 4.6 | 4.3 | 4.4 |
| View at thebreak | 4.1 | 4.5 | 4.3 | 4.3 |
| Shape | 4.1 | 4.6 | 4.2 | 4.5 |
| Surface | 4.0 | 4.4 | 4.1 | 4.3 |
| Points total | 24.6 | 27.5 | 25.6 | 26.3 |
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