Table 3.
Influence of the carob flour substitution level (0, 10, 30, 50 and 70%) on the sensory scores of different attributes assessed by panelists for the respective cakes.
| Carob Flour Level (%) | Color | Porosity | Aroma | Sweetness | Softness | Brittleness | Overall Acceptability |
|---|---|---|---|---|---|---|---|
| 0 | 7.8 ± 3.3 b | 7.5 ± 2.9 a | 7.5 ± 3.1 a | 6.2 ± 3.0 b | 8.9 ± 1.8 ab | 8.8 ± 2.8 a | 8.9 ± 3.9 a |
| 10 | 3.0 ± 2.7 c | 7.9 ± 2.7 a | 6.3 ± 3.6 a | 7.0 ± 3.1 b | 10.4 ± 3.2 a | 7.1 ± 3.7 a | 9.1 ± 3.0 a |
| 30 | 7.9 ± 3.4 b | 9.2 ± 3.4 a | 7.4 ± 3.9 a | 8.4 ± 2.3 ab | 9.7 ± 2.7 ab | 7.2 ± 2.5 a | 10.4 ± 2.9 a |
| 50 | 10.5 ± 2.5 ab | 11.0 ± 2.5 a | 8.5 ± 3.9 a | 9.1 ± 3.0 ab | 6.9 ± 3.1 b | 5.7 ± 3.4 a | 9.7 ± 2.5 a |
| 70 | 12.6 ± 1.2 a | 11.1 ± 2.3 a | 7.9 ± 3.1 a | 10.8 ± 3.3 a | 6.8 ± 3.5 b | 8.7 ± 4.0 a | 8.5 ± 4.0 a |
Values represent the intensity of each feature on a linear scale of 15 cm in length (from “none” to “very”). Data are represented as means ± SD (n = 12). Means that do not share a letter are significantly different (p < 0.05) according to Tukey’s pairwise comparison of means.