Evaluation of the Nutritional, Rheological, Functional, and Sensory Properties of Cookies Enriched with Taro (<i>Colocasia esculenta</i>) Flour as a Partial Substitute for Wheat Flour.

Foods · 2025 · PMC12562619 · PMID 41154062

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

a clear trendno p-value reported

The results of the sensory analysis of cookies formulated with different levels of taro flour substitution (10%, 20%, and 30%) reveal a clear trend: moderate substitution (10%) improves or maintains sensory quality, while higher substitution (20% and 30%) tends to decrease overall acceptability.

also in 19,460 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Evaluation of the Nutritional, Rheological, Functional, and Sensory Properties of Cookies Enriched with Taro (&lt;i&gt;Colocasia esculenta&lt;/i&gt;) Flour as a Partial Substitute for Wheat Flour.

The sentences

Evaluation of the Nutritional, Rheological, Functional, and Sensory Properties of Cookies Enriched with Taro (<i>Colocasia esculenta</i>) Flour as a Partial Substitute for Wheat Flour.