Skip to main content
. 2023 Dec 3;10(1):e22918. doi: 10.1016/j.heliyon.2023.e22918

Table 8.

Sensory evaluation of cake samples.

Samples Color Taste Mouth feel Flavor Overall acceptability
The commercial cake 7.5 ± 0.8a 7.2 ± 0.9a 8.0 ± 0.9a 8.1 ± 0.8a 7.70 ± 0.8a
The innovative cake 9.5 ± 1.0b 9.0 ± 0.8b 8.5 ± 1.0a 8.7 ± 0.9a 8.93 ± 1.1a

In each column, typical letters indicate a non-significant difference while atypical letters mean significant difference at 0.05 probability. The data are stated as average ± standard error.