. 2015 Nov 10;53(2):1269–1278. doi: 10.1007/s13197-015-2103-x

Table 5.

Sensory characteristics of flour (0 % BCF) and BCF incorporated rice muffins with/without XG

Muffin	Colour	Appearance	Texture	Taste	Overall acceptability
0 % BCF	6.2 ± 2.1^a	6.7 ± 1.4^a	6.4 ± 0.8^a	7.3 ± 1.5^a	6.6 ± 0.8^a
0 % BCF + XG	6.7 ± 1.6^a	7.1 ± 1.5^a	7.2 ± 1.5^a	7.5 ± 1.7^a	7.1 ± 0.6^b
3 % BCF	6.9 ± 0.9^a	6.8 ± 0.9^a	6.7 ± 1.0^a	7.4 ± 0.7^a	6.9 ± 0.5^ab
3 % BCF + XG	7.1 ± 2.3^a	7.2 ± 1.3^b	7.2 ± 1.8^a	7.7 ± 1.1^a	7.3 ± 0.9^d
6 % BCF	7.1 ± 1.5^a	6.8 ± 1.4^a	6.8 ± 1.2^a	7.3 ± 1.7^a	7.0 ± 0.7^c
6 % BCF + XG	7.2 ± 1.7^a	7.4 ± 1.4^b	7.1 ± 1.5^a	7.8 ± 2.1^a	7.4 ± 0.9^d
9 % BCF	6.7 ± 1.2^a	6.4 ± 0.7^a	6.6 ± 0.7^a	7.2 ± 1.8^a	6.7 ± 0.5^b
9 % BCF + XG	6.9 ± 0.6^a	6.9 ± 0.8^a	7.1 ± 0.9^a	7.3 ± 2.3^a	7.0 ± 0.4^ab

BCF, Black carrot fibre; XG, Xanthan gum

Values are mean ± SD. Means with same letter in a column did not differ significantly (P > 0.05)