Table 5.

The results of the sensory examination of the sponge cakes (average ± standard deviations).

	Parameters
Sponge cake type	Shape	Color	Texture	Fragrance	Taste	Total impression
Control	4.75 ± 0.44	4.69 ± 0.59	4.58 ± 0.50	4.50 ± 0.80	4.61 ± 0.67	4.49 ± 0.78
Cocoa control	4.73 ± 0.50	4.75 ± 0.51	4.59 ± 0.58	4.27 ± 0.79	4.31 ± 0.83	4.16 ± 0.71
1% peppermint	4.75 ± 0.51	4.50 ± 0.57	4.58 ± 0.61	4.28 ± 0.77	4.00 ± 1.21	3.90 ± 0.82
3% peppermint	4.59 ± 0.67	4.41 ± 0.67	4.42 ± 0.61	4.13 ± 0.91	3.77 ± 1.12	3.65 ± 0.90
5% peppermint	4.72 ± 0.58	4.72 ± 0.46	4.21 ± 0.74	3.97 ± 1.03	3.45 ± 1.12	3.26 ± 0.78
1% spearmint	4.66 ± 0.60	4.56 ± 0.67	4.48 ± 0.76	4.28 ± 0.77	4.16 ± 0.86	4.07 ± 0.73
3% spearmint	4.59 ± 0.61	4.47 ± 0.62	4.52 ± 0.51	4.25 ± 0.80	4.06 ± 0.89	4.00 ± 0.82
5% spearmint	4.56 ± 0.72	4.38 ± 0.71	4.42 ± 0.83	3.88 ± 1.01	3.42 ± 1.12	3.29 ± 0.88
1% strawberry mint	4.44 ± 0.80	4.41 ± 0.71	4.24 ± 0.79	4.09 ± 0.96	3.94 ± 0.96	3.86 ± 1.08
3% strawberry mint	4.53 ± 0.67	4.59 ± 0.56	4.18 ± 0.73	4.09 ± 0.78	3.65 ± 0.84	3.53 ± 0.99
5% strawberry mint	4.38 ± 0.83	4.59 ± 0.67	4.21 ± 0.74	4.21 ± 0.79	3.42 ± 1.06	3.29 ± 1.06