Table 5. Sensory character istics of rice cake containing different amounts of A. annua L. powder

	Substitution level of A. annua L. powder (g)
	Control	30	60	90
	Color	5.35±1.18^a1)	5.40±1.50^a	5.80±1.47^a	5.90±1.74^a
Flavor	4.35±1.31^a	5.90±1.33^b	5.70±1.34^b	5.65±1.63^b
Taste	4.75±1.41^b	5.95±1.28^c	4.05±1.73^b	2.80±1.74^a
Chewiness	4.35±1.69^a	5.45±1.23^a	5.40±1.47^a	5.30±1.56^a
Overall acceptability	4.70±1.69^bc	5.75±1.33^c	4.40±1.79^b	3.25±1.89^a

Mean±standard deviation (n=3). Means with same letter in a row are not significantly different at p<0.05 level.