I am planning to conduct a consumer sensory evaluation of two products: sugar cookie and pancakes with sorghum incorporated in to the formula. I am planning to conduct compare the difference in acceptance of two different sorghum based on protein quality.

The parameters I tentatively have are:

Cookie: Appearance, Overall, Texture, Hardness, *Brittleness (ease of snapping)

Pancakes: Appearance, Overall, Texture, Flavor, *Gumminess (density of the crumb)

*indicates attributes that I was not sure about in terms of clarity and popularity to the consumers. Any suggestions on the entire list or the ones marked? I wanted to include Brittleness (cookie) and Gumminess (pancakes) to see how consumer perception correlates with texture profiles by machine. Thanks in advance for your help.