Exploration of Foods and Foodomics

Table 8. Sensory properties of cookies.

Sample	Control	LPP-2	LPP-4	LPP-6	LPP-8	LPP-10
Apparance	5.75 ± 1.70^a	5.98 ± 1.48^a	5.95 ± 1.59^a	5.90 ± 1.45^a	6.15 ± 1.60^a	6.22 ± 1.52^a
Colour (surface)	4.93 ± 2.28^b	5.82 ± 1.79^a	5.79 ± 1.78^a	5.84 ± 1.72^a	5.98 ± 1.64^a	5.94 ± 1.99^a
Colour (inner)	4.99 ± 2.16^b	5.77 ± 1.78^a	5.75 ± 1.75^a	5.84 ± 1.62^a	5.90 ± 1.73^a	6.06 ± 1.67^a
Odour	5.34 ± 1.90^c	5.46 ± 1.87^bc	5.94 ± 1.84^ab	6.02 ± 1.60^a	6.03 ± 1.90^a	6.33 ± 1.58^a
Flavour	5.33 ± 1.86^ab	5.61 ± 2.14^a	5.43 ± 2.05^ab	5.37 ± 2.18^ab	5.03 ± 2.25^ab	4.91 ± 2.39^b
Sourness	3.76 ± 2.50^c	4.54 ± 2.12^b	4.48 ± 2.07^b	4.87 ± 2.02^ab	5.25 ± 2.24^a	5.34 ± 2.06^a
Sweetness	5.77±1.78^a	5.71±1.77^a	5.38±1.94^ab	5.10±2.10^bc	4.91±2.01^bc	4.74±2.03^c
Bitterness	3.55 ± 2.62^c	3.73 ± 2.42^c	4.03 ± 2.86^c	4.27 ± 2.42^c	5.16 ± 2.35^b	6.13 ± 1.59^a
Lemon aroma	3.94 ± 2.06^e	4.74 ± 1.87^d	4.99 ± 1.82^cd	5.39 ± 1.91^c	6.00 ± 1.91^b	6.69 ± 1.61^a
Hardness	5.14 ± 2.34^c	5.43 ± 1.93^abc	5.33 ± 1.91^bc	5.37 ± 2.17^bc	5.82 ± 1.94^ab	5.99 ± 1.75^a
Fracturability	5.15 ± 2.20^a	5.24 ± 1.87^a	5.38 ± 2.06^a	5.02 ± 2.04^a	5.63 ± 2.15^a	5.39 ± 2.13^a
Brittleness	4.72 ± 2.50^a	4.65 ± 2.07^a	4.73 ± 2.28^a	4.48 ± 2.22^a	4.74 ± 2.37^a	4.77 ± 2.30^a
General acceptability	6.10 ± 1.86^ab	6.22 ± 1.60^ab	6.43 ± 1.67^ab	6.52 ± 1.75^a	6.28 ± 1.93^ab	5.92 ± 2.29^b

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Different letters in the raw data indicate a significant difference (p < 0.05). LPP: lemon peel powder; LPP-2: 2%; LPP-4: 4%; LPP-6: 6%; LPP-8: 8%; LPP-10: 10%.

Declarations

Acknowledgments

The authors would like to thank Prof. Dr. Cemalletin Baltacı for technical assistance in vitamin C analysis.

Author contributions

AÇ: Conceptualization, Investigation, Methodology. Hİ: Conceptualization, Investigation, Writing—original draft, Writing—review & editing, Supervision, Formal analysis, Visualization. Both authors read and approved the submitted version.

Conflicts of interest

The authors declare that there are no conflicts of interest.

Ethical approval

Ethics committee approval was obtained from the Gümüşhane University Ethics Commission (Date: 29/09/2021; number:2021/6) for sensory analysis.

Consent to participate

Informed consent to participate in the study was obtained from all participants for sensory analysis.

Consent to publication

Not applicable.

Availability of data and materials

The supporting data for the findings are available from the corresponding author upon reasonable request.

Funding

Not applicable.

Copyright

Publisher’s note

Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.

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