Table 2.

Sensory characteristics of extrudates (number of points)

Sensory feature*	Extrudates
	Control		2% S		4% S		6% S		8% S		8% S + 2% BP
	x	SD	x	SD	x	SD	x	SD	x	SD	x	SD
Shape	4.9	0.2	4.8	0.3	4.4	0.1	4.2	0.2	4.3	0.2	3.8	0.3
Color	4.9	0.1	4.7	0.2	4.6	0.2	4.5	0.3	3.7	0.4	3.7	0.4
Aroma	4.9	0.0	4.5	0.3	4.3	0.5	4.2	0.4	4.0	0.3	3.9	0.3
Taste	5.0	0.2	4.7	0.3	4.5	0.5	4.2	0.4	4.0	0.4	3.7	0.3
Crispness	4.8	0.1	4.7	0.3	4.3	0.4	4.0	0.5	3.8	0.2	4.2	0.2
Overall score	4.9	0.1	4.7	0.3	4.4	0.3	4.2	0.4	4.0	0.3	3.9	0.3

S spirulina powder, BP baking powder; n = 20

*Each feature was designated in 5-point scale, where 1 point – the least accepted, and 5 points – the most accepted