Table 6

Level of dried Jew's mallow leaves (%)	Taste	Odor	Crispness	Chewiness	Color	Pore distribution	Surface characteristics	Overall acceptability and grade
0 (control)	13.75^bc	13.50^a	13.75^bc	10.50^cd	6.00^b	6.88^ab	6.50^b	70.88^b Fair
1	15.50^ab	13.25^a	16.75^a	11.75^ab	7.50^a	7.63^a	7.75^a	80.13^a Good
2	15.75^a	13.00^a	16.75^a	12.75^a	8.38^a	8.00^a	8.00^a	82.63^a Good
3	15.00^ab	12.75^a	16.00^ab	11.25^bc	8.25^a	7.50^a	8.25^a	79.00^a Good
4	12.75^cd	12.25^a	15.00^ab	9.50^d	7.50^a	6.75^ab	6.75^b	70.50^b Fair
5	11.75^d	12.50^a	11.50^c	8.00^e	6.00^b	6.00^b	5.75^b	61.50^c Fair

Each value is mean of eight replicates
Means within a column marked with different letters are significantly different at (p < 0.05).

Table 6: Sensory evaluation of the Jew's mallow-rice based extrudates