A fat mouthfeel was also perceived

A fat mouthfeel was also perceived with both high-fat and low-fat biscuits, with or without the addition of a low level of fibre. Penalty analysis based on JAR scales,showed that excessive hardness and excessive dry mouthfeel were the most penalizing sensory characteristics causing significant drop in biscuit acceptability..

結果 (繁體中文) 1:

甲脂肪口感也認為與兩個高脂肪和低脂肪的餅乾，其中加入或不加入纖維的低水平的。基於JAR尺度點球分析，結果表明硬度過高和過度乾燥的口感是導致餅乾接受顯著下跌最懲罰感官特性..

結果 (繁體中文) 2:

高脂肪和低脂餅乾也具有脂肪口感，無論是否添加低水準纖維。基於JAR尺度的懲罰性分析表明，過度硬度和過度乾燥的口感是導致餅乾可接受性明顯下降的最具懲罰性的感官特徵。

結果 (繁體中文) 3:

高脂肪和低脂肪餅乾也能感覺到油膩的口感，無論是否添加低含量的纖維。基於罐子秤的懲罰分析表明，過硬和過幹的口感是造成餅乾可接受性顯著下降的最主要的懲罰感官特徵。。