Table 5.

Sensory evaluations of fortified crackers with different types of Propolis extracts and nano-capsules.

Cracker samples	Appearance (10)	Color (15)	Thickness (15)	Crispness (15)	Shrinkage (15)	Taste (15)	Odor (15)	Total overall acceptability (100)
Control	9.62 ± 0.5a	14.31 ± 0.4ab	10.63 ± 0.4a	12.85.25 ± 0.3a	12.95 ± 0.4a	13.23 ± 0.5ab	13.25 ± 0.3ab	86.84
FP-EE	8.35 ± 0.5ab	12.03 ± 0.5b	10.42 ± 0.5ab	11.56 ± 0.4ab	11.31 ± 0.5b	12.55 ± 0.6b	11.11 ± 0.4b	77.33
FP-SCF	8.94 ± 0.5ab	12.27 ± 0.5b	10.68 ± 0.5a	11.62 ± 0.4ab	11.79 ± 0.5b	12.76 ± 0.5b	12.03 ± 0.4b	80.09
FP-EEN	9.35 ± 0.6b	13.35 ± 0.6bc	11.38 ± 0.5b	13.78 ± 0.6b	12.52 ± 0.6bc	13.09 ± 0.6b	12.82 ± 0.5c	86.29
FP-SCFN	9.71 ± 0.7b	13.40 ± 0.6bc	11.35 ± 0.6bc	13.04 ± 0.7bc	12.88 ± 0.6c	13.11 ± 0.6bc	13.08 ± 0.5cd	86.57

FP-EE cracker fortified with PQG ethanol extract, FP-SCF cracker fortified with propolis SCF-SO₂ extract at 50 °C, FP-EEN cracker fortified with propolis ethanol extract nano-capsules, FP-SCFN cracker fortified with propolis SCF-SO₂ extract at 50 °C nano-capsules.

Different superscripts in the same column or row are significant differences at P ≤ 0.05 level.