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.