Sensory evaluation of panelists on biscuit products based on sorghum flour and corn bran flour

Abstract

Biscuits are a popular snack food because taste delicious and varied. However, these biscuits need to be enriched with nutrients through the addition of a combination of sorghum flour and corn bran flour. The purpose of the study was to evaluate the sensory characteristics of the panelists on biscuit products based on sorghum flour and corn bran flour. The data analysis method used statistical tests Analysis of Variance (ANOVA) with a combination of treatments sorghum flour 62% + corn bran flour 38% (P1), sorghum flour 72% + corn bran flour 28% (P2), and sorghum flour 83 % + corn bran flour 17% (P3). The variables observed were the sensory characteristics of the panelists including the texture, color, aroma, and taste of the product. Based on the sensory test of the biscuit panelists with a combination of sorghum flour and corn bran flour, it affected the texture, color, aroma, and taste of the resulting biscuit. P3 treatment with a combination of 83% sorghum flour + 17% corn bran flour was the preferred one from all sensory variables including texture, color, aroma, and taste.