. 2018 May 23;55(8):2881–2889. doi: 10.1007/s13197-018-3204-0

Table 4.

Sensory evaluation scores of sponge cake prepared supplemented with various levels of Clitoria ternatea extract (CTE)

Attributes	Control	5%	10%	15%	20%
Appearance	5.87 ± 0.28^a	5.63 ± 0.21^a	5.60 ± 0.28^a	5.40 ± 0.25^a	5.40 ± 0.30^a
Color	6.60 ± 0.23^a	4.86 ± 0.28^b	4.50 ± 0.29^b,c	3.90 ± 0.25^c	4.30 ± 0.42^b,c
Sponginess	6.50 ± 0.20^a	6.16 ± 0.19^a	6.47 ± 0.20^a	6.36 ± 0.22^a	6.17 ± 0.26^a
Texture	6.36 ± 0.19^a	6.03 ± 0.24^a	6.13 ± 0.22^a	5.87 ± 0.28^a	5.83 ± 0.29^a
Aroma	6.36 ± 0.22^a	6.03 ± 0.24^a	6.33 ± 0.26^a	6.47 ± 0.27^a	6.20 ± 0.24^a
Flavor	6.30 ± 0.24^a	6.03 ± 0.21^a	6.30 ± 0.24^a	6.40 ± 0.24^a	6.20 ± 0.21^a
Taste	6.56 ± 0.22^a	6.53 ± 0.18^a	6.20 ± 0.20^a	6.06 ± 0.28^a	6.53 ± 0.26^a
Overall acceptability	6.70 ± 0.18^a	6.10 ± 0.18^a,b	5.70 ± 0.24^b	5.80 ± 0.27^b	5.96 ± 0.26^b

Each value is expressed as mean ± S.E.M. (n = 30). Means with different capital letter within a row are significantly different (P < 0.05)