# Effect of Plant Extracts Addition on the Physico-Chemical and Sensory Properties of Biscuits
## 3 Results
### Sensory Analysis  
The main attributes on which consumers base the purchase and acceptability of a food or novel product are taste, nutritional values, and its impact on health. The addition of plant extracts to bakery products is seen as a future solution to improve their nutritional and functional properties due to the bioactivity derived from the phytochemicals of the plant ingredients [34]. However, the sensory attributes are those that are evaluated first by the consumer and influence the selection of a food product for consumption. Results of sensory attributes of biscuits enriched with different concentrations of blueberry and cranberry extracts are presented in Figures 1 and 2. According to our results, there were significant differences in all the parameters included in the sensory evaluation of biscuits enriched with blueberry powder (Figure 1). The highest score for all parameters was obtained for biscuits enriched with 9% blueberry. Increasing the concentration of blueberry powder resulted in increasing the acceptability of consumers for all the attributes, especially taste and mouthfeel. Similarly, [PERSON] et al. [28] reported a significant increase on taste scores of biscuits enriched with 10 and 15% of Saskatoon berries. Contrary to this, another study has shown that there were no significant differences in aroma, taste, color, and overall acceptability of cookies with 10 and 20% red beetroot powder from the control samples [35]. This shows that consumers positively expect such formulations but differences in preferences vary depending on the amount of added extract and the extract used. Compared to the control sample, slightly lower values were recorded by the samples of biscuits with 3% and 6% blueberry, which can be explained by the fact that the color of these biscuits was not as intense as that of biscuits with 9% blueberry which turned out to be the most liked. [PERSON] and [PERSON] [36] also reported an increase in liking for the appearance of the biscuits supplemented with different levels of whey protein concentrate, where the increase in the amount of whey protein concentrate was accompanied by an increase in the evaluation by consumers for the appearance and the aroma of the product. Consumers preferred biscuits with the darkest color and this result agrees with the results of a study for biscuits with buckwheat flour. Mouthfeel values were mostly affected by samples with 9% blueberry extract which is in accordance with [PERSON] et al. 's [37] results \begin{table}
\begin{tabular}{c c c c} \hline \hline \multicolumn{4}{c}{**Total Color Difference (\(\Delta\)E)**} \\ \hline
**Treatment** & **C** & **BB 3\%** & **BB 6\%** & **BB 9\%** \\ \hline C & - & V & V \\ BB 3\% & 15.86 & - & III & V \\ BB 6\% & 17.92 & 2.84 & - & III \\ BB 9\% & 20.47 & 5.97 & 3.15 & - \\ \hline \hline \end{tabular}  
* BB—Blueberry plant extract. Latin numbers in the table indicate the total color difference (\(\Delta\)E) categories: Category I: \(0<\Delta\)E \(<1\), observer perceives no difference; category II: \(1<\Delta\)E \(<2\), only the experienced observer perceives the difference; category III: \(2<\Delta\)E \(<3.5\), the color difference is perceived also by an inexperienced observer; category IV: \(3.5<\Delta\)E \(<5\), a clear color difference is perceived; and category V: \(\Delta\)E \(>5\), observer notices two distinct colors.  
\end{table} 
Table 4: Total color difference between biscuits enriched with blueberry extracts.