Table 5.
Sensory evaluation of peanut (Arachis hypogaea L.) Jook with added peanut powder

Samples1)	Color	Flavor	Viscosity	Nutty taste	Chewiness	Overall preference
Control	2.81±0.24c2)	2.80±0.24c	3.10±0.33d	2.91±0.29d	1.91±0.19d	1.91±0.18d
PF-20%	3.30±0.32a	3.30±0.31a	3.31±0.32cd	3.01±0.27c	2.41±0.22c	2.20±0.21c
PF-40%	2.82±0.25c	2.80±0.27c	3.52±0.28c	3.11±0.27b	3.01±0.25c	3.51±0.52a
PF-60%	3.10±0.31ab	3.10±0.30ab	3.81±0.27b	3.25±0.23a	3.41±0.41a	3.41±0.40ab
PF-80%	2.91±0.24b	2.91±0.28b	3.95±0.12a	3.09±0.31b	2.77±0.30b	2.71±0.25b

Control, no peanut powder; PF-20%, 20% peanut powder; PF-40%, 40% peanut powder; PF-60%, 60% peanut powder; PF-80%, 80% peanut powder.
Values are mean±SD. Means in a rows by different superscripts are significantly different by Duncan’s multiple range test at p<0.05.