## 3 Results and Discussions
### Sensory Analysis  
Before a product becomes commercially available, many tests are conducted with consumers to evaluate the product acceptability. Nowadays, consumers are more health conscious then before and functional foods have an ascending trend on the market. This context brings new challenges upon sensory analysis, transforming it into a more proactive role in producing unique, innovative and functional products. [PERSON] et al. [73] hypothesised that foods that contain significant quantities of flaxseed will be well tolerated by the public. The mean of hedonic scores and their standard deviation are presented in Table 9. The control sample scored the highest for appearance, hardness, chewiness and aftertaste. For the attribute of appearance no significant difference was encountered between the control sample and the B10. However, all tested samples which contained flaxseed flour (B10, B25 and B40) scored progressively lower than the control (B0). This can be explained by the fact that evaluators were able to visually discriminate the samples solely based on their color and degree of irregularities which could be seen on the surface of the biscuit. The decrease of the hedonic appearance values may be due to the progressive decrease amount of moisture and total carbohydrates in the biscuit samples (B0 > B10 > B25 > B40 as can be seen in Table 4) which caused the depreciation of biscuits' surface and darker color during baking. There was a positive correlation between appearance and moisture (0.97, \(p\) < 0.05), and between appearance and total carbohydrates (0.99, \(p\) < 0.05). Moreover, the appearance negatively correlated with ash (\(-\)0.99, \(p\) < 0.05), fat (\(-\)0.99, \(p\) < 0.05) and crude fiber (\(-\)0.98, \(p\) < 0.05). The decrease of appearance perception with the increase of the flaxseed content was also recorded previously in studies performed on biscuits [29; 32; 74] as well as on other bakery products, like cookies [19; 75] muffins [76; 77] and bread [13]. The texture plays a key role in assessing consumers' acceptance of a food product. The complex changes of the texture during the process of eating (mouth behaviour) can influence the acceptance or rejection of the product. Although most of the times it is \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Sample** & **B0** & **B10** & **B25** & **B40** \\ \hline Hardness cycle 1 (g) & 10,655 \(\pm\) 21 d & 8801 \(\pm\) 80 c & 7136 \(\pm\) 69 b & 5714 \(\pm\) 34 a \\ Hardness Work cycle 1 (m) & 262.73 \(\pm\) 34.22 d & 200.05 \(\pm\) 11.33 c & 150.8 \(\pm\) 35.10 b & 122.30 \(\pm\) 25.82 d \\ \hline \hline \end{tabular}
\end{table} 
Table 8: Instrumental analysis of texture. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Sample** & **Appearance** & **Hardness** & **Crispiness** & **Chewiness** & **Taste and Aroma** & **Aftertaste** &
\begin{tabular}{c} **Overall** \\ **Appreciation** \\ \end{tabular} \\ \hline B0 & 5.83 \(\pm\) 1.34 c & 3.58 \(\pm\) 1.07 b & 5.38 \(\pm\) 1.48 a & 6.15 \(\pm\) 1.32 b & 5.77 \(\pm\) 0.83 a & 5.02 \(\pm\) 1.79 c & 6.88 \(\pm\) 1.15 ab \\ \hline B10 & 5.62 \(\pm\) 1.39 c & 2.37 \(\pm\) 0.84 a & 6.79 \(\pm\) 1.75 b & 5.33 \(\pm\) 1.46 a & 6.10 \(\pm\) 0.72 b & 4.42 \(\pm\) 1.35 b & 6.92 \(\pm\) 1.20 ab \\ \hline B25 & 4.94 \(\pm\) 1.38 b & 2.88 \(\pm\) 0.92 ab & 6.56 \(\pm\) 1.64 b & 5.50 \(\pm\) 1.42 a & 6.42 \(\pm\) 1.05 c & 4.23 \(\pm\) 1.65 b & 6.75 \(\pm\) 1.37 a \\ \hline B40 & 4.35 \(\pm\) 1.69 a & 2.65 \(\pm\) 1.25 a & 7.12 \(\pm\) 1.96 c & 5.40 \(\pm\) 1.65 a & 6.87 \(\pm\) 1.47 d & 3.90 \(\pm\) 2.04 a & 6.94 \(\pm\) 1.49 b \\ \hline \hline \end{tabular}
\end{table} 
Table 9: Sensory evaluation of the biscuits. unconscious, the consumer's preference toward a product is often due to the texture. The biscuits were evaluated by three different textural attributes: hardness, crispiness and chewiness. Each attribute was clearly explained to the participants and a brief description of them was inserted in the evaluation sheet next to the hedonic scale as stated in the method section.