Table 8.
Sensory properties of the sponge cakes containing different amounts of cabbage powder

	Cabbage powder content (%)
	0	5	10	15
	Color1)	5.43±0.35^a2)	5.32±0.53^b	5.09±0.26^c	4.72±0.29^d
Flavor	5.12±0.56^a	4.93±0.32^b	4.54±0.56^c	4.30±0.35^d
Taste	4.96±0.34^d	5.18±0.27^a	5.10±0.33^b	5.04±0.32^c
Texture	4.91±0.42^a	4.67±0.26^b	4.50±0.54^c	4.35±0.36^d
Overall acceptance	5.01±0.25^a	4.93±0.23^b	5.02±0.33^a	4.53±0.72^c

Rate using a scale of 1-7, where 7=excellent, 6=very good, 5=good, 4=fair, 3=poor, 2=very poor, 1=bad.
Values are mean±SD (n=3), means followed by the same letter in a row do not significantly different (p<0.05).