Table 2.

Scores of sensory characteristics of the control breakfast and breakfast with 15 g of ground raw golden flaxseed. Data are expressed as the mean ± SD.

Palatability	Control	Flax	p-Value
Visual appeal	7.7 ± 2.0	7.8 ± 1.7	0.89
Smell	7.6 ± 1.7	7.6 ± 1.7	0.96
Pleasantness of taste	7.6 ± 1.7	7.2 ± 1.8	0.35
Sweetness	5.3 ± 2.3	4.6 ± 2.5	0.48
Saltiness	3.1 ± 2.3	3.1 ± 2.2	0.91
Bitterness	2.3 ± 2.2	2.4 ± 2.0	0.27
Sourness	2.4 ± 2.1	2.4 ± 1.9	0.42
Creaminess	7.5 ± 2.1	7.4 ± 2.0	0.72