Table 7.
Sensory characteristics and acceptability of muffins made with XanFlax powder.
| Property | XanFlax Content in Mix with Refined Wheat Flour (%) | ||||
|---|---|---|---|---|---|
| 0 | 5 | 10 | 20 | 40 | |
| Appearance | 6.08 ± 1.08 a | 4.89 ± 1.65 b | 5.19 ± 1.43 b | 4.74 ± 1.21 c | 4.54 ± 1.71 c |
| Flavor | 5.11 ± 1.21 a | 5.22 ± 1.27 a | 5.00 ± 1.59 ab | 4.74 ± 1.40 ab | 4.35 ± 1.76 b |
| Taste | 5.25 ± 1.44 a | 4.89 ± 1.30 a | 5.19 ± 1.24 a | 4.00 ± 1.52 b | 3.97 ± 1.73 b |
| Texture | 4.83 ± 1.46 ab | 5.08 ± 1.05 a | 5.17 ± 1.16 a | 4.56 ± 1.26 ab | 4.24 ± 1.81 b |
| Overall acceptability | 4.94 ± 1.60 ab | 5.00 ± 1.35 a | 4.92 ± 1.44 ab | 4.18 ± 1.55 bc | 4.06 ± 1.86 c |
Values (means ± SDs, n = 3) within rows followed by different lower-case superscript letters are significantly different at p < 0.05 as shown by Duncan’s multiple range test.