Table 5.
Sensory evaluation of muffins containing kimchi by‐product powder (KBP)
| Attribute | Control | KBP 1 1 | KBP 2 | KBP 3 | KBP 4 |
|---|---|---|---|---|---|
| Appearance | 4.87 ± 1.38a 2 | 4.24 ± 1.40b | 4.73 ± 1.14a | 4.87 ± 1.44a | 4.92 ± 1.47a |
| Color | 4.80 ± 1.38a | 4.05 ± 1.44b | 4.66 ± 1.22a | 5.02 ± 1.53a | 4.94 ± 1.51a |
| Texture | 4.65 ± 1.36ab | 4.97 ± 1.39a | 4.73 ± 1.30ab | 4.56 ± 1.42b | 4.51 ± 1.48b |
| Flavor | 4.72 ± 1.17a | 4.68 ± 1.41a | 4.66 ± 1.30a | 4.30 ± 1.53b | 3.82 ± 1.47c |
| Overall Acceptance | 4.76 ± 1.38a | 4.82 ± 1.37a | 4.57 ± 1.36ab | 4.24 ± 1.51b | 3.82 ± 1.58c |
A different superscript letter in the same column indicates statistical difference (p < 0.05).
1
KBP 1, 2, 3, and 4: dietary fiber in KBP replaced 1%, 2%, 3%, and 4% of the flour, respectively.
2
All data represented as mean ± standard deviation (n = 3).