Table 4.
Sensory evaluation of the cookies with different percentage of Spergularia marina Griseb powder

Sensory evaluation	Treatments1)
Sensory evaluation	C	SM1	SM3	SM9
Color	3.13±0.24^NS2)	3.53±0.27	3.87±0.26	3.87±0.34
Flovor	3.07±0.21^b3)	3.67±0.19^ab	4.27±0.18^a	4.27±0.18^a
Taste	3.00±0.22^b	3.80±0.20^a	4.53±0.22^a	4.00±0.28^a
Appearance	3.47±0.26^NS	3.40±0.25	3.60±0.32	3.73±0.25
Texture	3.27±0.18^b	3.27±0.28^b	4.27±0.15^a	4.27±0.21^a
Total acceptability	3.00±0.22^c	3.53±0.27^bc	4.47±0.24^a	3.93±0.25^ab

C, No Spergularia marina Griseb powder (control); SM1, Spergularia marina Griseb powder 1%; SM3, Spergularia marina Griseb powder 3%; SM9, Spergularia marina Griseb powder 9%.
NS, not significant.
All the values are expressed as mean±SE of the triplicate determinations. Means in the same without a common letter significantly differed (p<0.05) in Duncan’s multiple-range test.