Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredient

Table 8 Pearson correlations between the physicochemical and sensory attributes of the SFP-enriched cookies

Parameter	Fat	CP	Ash	CF	TC	SR	WI	BI	Color	Aroma	Texture	Taste	Accept.
MC	-0.984**	0.970**	-0.988**	-0.983**	-0.977**	-0.974**	0.954**	-0.975**	0.179	-0.948**	-0.955**	-0.973**	-0.281
Fat		-0.995**	0.998**	1.000***	0.998**	0.992**	-0.981**	0.980**	-0.001	0.998**	0.990**	0.995**	0.718*
CP			-0.995**	-0.993**	-0.998**	-0.998**	0.982**	-0.979**	-0.038	-0.980**	-0.995**	-0.997**	-0.465
Ash				0.997**	0.997**	0.996**	-0.980**	0.986**	-0.042	0.959**	0.987**	0.990**	0.398
CF					0.996**	0.990**	-0.980**	0.978**	0.003	0.964**	0.989**	0.998**	0.441
TC						0.997**	-0.980**	0.999***	0.018	0.974**	0.994**	0.998**	0.456
SR							-0.973**	0.976**	-0.005	0.973**	0.992**	0.993**	0.435
WI								-0.992**	-0.051	-0.954**	-0.967**	-0.985**	-0.419
BI									-0.072	0.988**	0.956**	0.979**	0.315
Color										0.223	0.098	0.049	0.997**
Aroma											0.990**	0.977**	0.725*
Texture												0.994**	0.596
Taste													0.575
Accept.

MC, CP, CF, TC, SR, WI, BI, and Accept. represent moisture content, crude protein, crude fiber, total carotenoids, spread ratio, whiteness index, browning index, and overall acceptability respectively. Values with *, **, *** superscripts show significant correlation at 0.05, 0.01, and 0.001 significant levels respectively

ISSN: 2661-8974