Sensory scores of cookies prepared with

Group	Taste	Texture	Color	Appearance	Overall acceptability
D1T1	4.22 ± 0.85^a	3.55 ± 0.80^a	3.44 ± 0.10^a	3.62 ± 0.01^a	3.70 ± 0.01^a
D1T2	4.25 ± 0.02^a	3.85 ± 0.25^b	4.56 ± 1.41^b	4.50 ± 1.60^b	4.29 ± 1.24^b
D1T3	3.24 ± 1.21^b	3.65 ± 0.68^b	3.28 ± 0.98^a	3.68 ± 0.27^a	3.46 ± 0.32^a
D1T4	3.29 ± 0.58^b	3.22 ± 0.01^a	3.3 ± 0.10^a	3.25 ± 0.01^a	3.26 ± 0.10^a
D1T5	3.88 ± 0.25^c	3.26 ± 0.05^a	3.35 ± 0.02^a	2.66 ± 0.01^c	3.28 ± 0.05^a
D1T6	3.10 ± 1.25^b	3.45 ± 2.15^a	2.25 ± 0.05^c	2.22 ± 0.01^c	2.75 ± 0.01^c

Each value is mean ± SD.
Means with different letters within a column are significantly different from each other at α=0.05 as determined by Duncan's multiple range tests.

Table 5: Sensory scores of cookies prepared with tomato powder.