Table 5

Parameters	Level of chicken meat (%)
Parameters	0	30	40	50
Appearance and colour	4.703^a±0.128	6.629^c±0.178	5.851^b±0.182	5.148^a±0.218
Flavour	4.960^a±0.155	6.851^b±0.157	5.000^a±0.244	5.259^a±0.156
Texture	4.925^a±0.140	6.740^b±0.173	5.000^a±.184	5.222^a±0.154
Mouth coating	5.000^a±0.130	6.851^b±0.166	5.296^a±.183	5.333^a±0.160
Saltiness	4.925^a±0.159	6.740^c±0.189	5.370^ab±0.186	5.481^b±.171
Meat flavour intensity	00±0.00^a	5.481^b±0.179	5.666^b±0.130	5.814^b±0.119
Overall acceptability	5.148^a±0.174	6.740^b±0.173	5.629^a±0.170	5.629^a±.161

Superscript row wise differ significantly (P<0.05)

Table 5: Sensory scores of whole wheat flour based chicken meat noodles (Mean ± SEM).