2.8 Sensory Analysis
The sensory evaluation was determined using 50 panelists consisting of students from food technology department, Moshood Abiola Polytechnic, Abeokuta, Nigeria. A 9-point hedonic scale, with 1 denoting ”Like extremely” and 9 denoting ”dislike extremely,” was used to code and serve cookie samples to panelists on a white plastic plate. In between the evaluations, the mouth was rinsed with table water. The coded samples were to be assessed by the panelists for color, crispiness, aroma, taste, and general acceptability (Adeyanju et al., 2018).