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).