| Sample Codes |
EM (%) |
Appearance (9) |
Crumb colour (9) |
Texture (9) |
Taste (9) |
Overall quality (9) |
| Control |
0 |
8.00c |
8.00bc |
8.0bc |
8.00ab |
8.00bc |
| EM 1 |
25 |
8.25b |
8.23ab |
8.23ab |
8.20a |
8.25ab |
| EM 2 |
50 |
8.45a |
8.50a |
8.50a |
8.20a |
8.50a |
| EM 3 |
75 |
7.50d |
7.50d |
7.00d |
7.52b |
7.50d |
| EM 4 |
100 |
6.75e |
6.5e |
6.50e |
7.25c |
7.00e |
| SEM ( ±) |
- |
0.12 |
0.13 |
0.23 |
0.21 |
0.18 |
|
| Values followed by different letters in the same column are significantly different from each other (p ≤ 0.05) at 25 degrees of freedom |
| Table 5: Sensory characteristics of muffins prepared by incorporating different levels of experimental margarine (EM). |