## 3 Results and Discussion
### Hedonic Scale Sensory Evaluation of Biscuits with Rapeseed Press Cake
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1 & 0 (\(-\)1) & 2.3 (\(-\)1) & 6.03 \(\pm\) 0.56  & 5.82 & 6.88 \(\pm\) 0.42  & 6.51 & 6.89 \(\pm\) 0.78  & 6.66 & 6.79 \(\pm\) 0.87  & 6.60 & 3.32 \(\pm\) 0.47  \\
2 & 0 (\(-\)1) & 7.8 (0) & 6.10 \(\pm\) 0.75  & 5.93 & 5.73 \(\pm\) 0.53  & 5.64 & 5.52 \(\pm\) 0.61  & 5.84 & 5.85 \(\pm\) 0.82  & 6.17 & 3.19 \(\pm\) 0.79  \\
3 & 0 (\(-\)1) & 2.49 (0) & 5.81 \(\pm\) 1.14  & 5.81 \(\pm\) 1.14  & 5.82 \(\pm\) 0.62  & 6.24 \(\pm\) 1.20  & 6.46 & 6.46 \(\pm\) 0.26  & 6.34 & 3.33 \(\pm\) 0.66  & 4.45 & 6.30 \(\pm\) 0.82  & 6.44 & 4.74 \(\pm\) 0.46  & 4.49 & 4.46 \(\pm\) 0.68  & 4.85 \(\pm\) 0.82  & 6.17 & 3.19 \(\pm\) 0.79  \\
3 & 0 (\(-\)1) & 2.49 (0) & 5.81 \(\pm\) 1.14 [FOOTNOTE:1]Footnote : \(\pm\) 75-D standard deviation of \"Color\", texture, flavor, and overall acceptability, are based on the bolometric ratios given by, matching point, 1—–  
The consumers' results revealed that the mean sensory scores for color, odor, texture, flavor, and overall acceptability of the non-supplemented biscuits prepared by using different types of fats ranged between 5.81 and 6.10, 5.73-6.10, 5.52-6.88, 5.85-6.89, and 6.07-6.79, respectively, and corresponded to the classifications \"liked slightly\" and \"liked moderately\" on the hedonic scale where the maximum score is 9. In the context of the proposed products' purchase intent frequency, the biscuits without RPC received the highest scores (3.19-3.33) on a 5-point scale and qualification as \"would buy\". On the contrary, with increasing RPC content in the dough, the fortified biscuits' color changed gradually from light (biscuits without RPC) to dark for biscuits with the highest amount of RPC flour (40 g). Therefore, these samples scored the lowest for color (4.45-4.62), odor (3.45-3.93), flavor (3.03-3.52), and overall acceptability (2.89-3.44). The biscuits with the highest RPC level were characterized by a typical intensity of bitter and grassy flavor due to the high concentration of phenolic compounds present in RPC. Nevertheless, insignificant differences in the mean texture scores were found between control samples (without RPC) and biscuits after the replacement of WF with 20 g of RPC flour (Table 3, Duncan test). However, biscuits incorporated with the highest RPC amount (40 g) scored the lowest for texture (4.93-5.33). For this reason, biscuits formulated with 40 g of RPC flour had the lowest purchase intent scores (1.78-1.90), being largely qualified with \"would not buy\". The biscuits enriched with 20 g of RPC flour were predominantly qualified as \"would probably buy\", but there were significant differences with the qualification \"would buy\" for the control samples without RPC (Table 3, Duncan test). The Duncan test indicated insignificant differences in scores for color, odor, flavor, overall acceptability, and purchase intent between biscuits obtained from different types of fats with the same content of RPC (Table 3). Only biscuits without RPC and with 20 g of RPC flour prepared by using margarine had significantly lower texture scores than those based from dough containing rapeseed and coconut oils. The obtained results suggest that the replacement of WF with varying RPC levels in the recipe affects the overall acceptability of the functional biscuits due to atypical attributes such as bitter and grassy flavor and strange odor. A new component such as chocolate could probably mask the negative attributes and increase the overall acceptability of biscuits fortified with RPC.