Table 3.

Sensory characteristics (maximum score of 9) of gluten-free muffin

Samples	Colour	Friedman test	Sponginess	Friedman test	Taste	Friedman test	Texture	Friedman test	Overall acceptability	Friedman test
C	9 (7–9)	1.80 a	7 (5–9)	1.28 a	7 (5–9)	1.25 a	7 (5–8)	1.10 a	7 (5–9)	1.18 a
SF-10	9 (7–9)	2.03 ab	8 (7–9)	2.18 b	9 (7–9)	2.33 b	8 (7–9)	2.33 b	9 (8–9)	2.43 b
SF-20	9 (7–9)	2.18 b	9 (8–9)	2.55 b	9 (8–9)	2.43 b	9 (8–9)	2.58 b	9 (9–9)	2.40 b
p value		0.0182		< 0.0001		< 0.0001		< 0.0001		< 0.0001

C control, SF-10 (10 g squash flour/100 g gluten-free premix (GFP)), SF-20 (20 g squash flour/100 g GFP)

Different letters in the same column indicate significant differences between means (minimum–maximum value) analyzed by Friedman test (p < 0.05)