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Table 1
Organoleptic evaluation of the developed biscuits
Type of Variations	Appearance	Colour	Flavour	Texture	Taste	Overall acceptability

Potato biscuits	7.88 ± 0.78^b	7.20 ± 0.63^ab	8.30 ± 0.48^b	8.40 ± 0.51^b	8.20 ± 0.78^b	8.40 ± 0.51^b

Wheat biscuits	8.00 ± 0.81^b	7.00 ± 0.81^a	7.00 ± 0.81^a	6.90 ± 0.87^a	6.50 ± 0.52^a	7.20 ± 0.63^a

Ragi biscuits	6.80 ± 0.63^a	7.70 ± 0.67^b	7.70 ± 0.67^b	6.90 ± 0.73^a	7.60 ± 0.84^b	8.00 ± 0.81^b

F-ratio	7.342	2.562	9.369	14.261	13.841	8.400

P-Value	0.003**	0.006**	0.001**	0.000**	0.000**	0.001**

** - Significant at 0.01% level * - Significant at 0.05% level NS - not significant Values with different superscripts are significantly different from each other on application of Duncan multiple Range test.
Nazni et al. Italian Journal of Pediatrics 2010 36:18 doi:10.1186/1824-7288-36-18

Table 1