Table 6.
Sensory proper ties of cookies prepared with different levels of purple kohlrabi powder

Sensory parameter	Samples1)
	Control	K1	K3	K5
	Color	2.8±0.22)b3)	3.8±0.1a	3.8±0.2a	3.9±0.3a
Flavor	3.2±0.2NS4)	3.5±0.2	3.7±0.3	3.8±0.3
Texture	3.1±0.2NS	2.9±0.2	3.2±0.2	3.0±0.3
Taste	2.8±0.1b	3.1±0.2ab	3.7±0.3a	3.3±0.2ab
Appearance	2.6±0.2b	3.1±0.1ab	3.5±0.2a	3.5±0.3a
Overallacceptability	3.0±0.2NS	3.2±0.2	3.5±0.5	3.1±0.3

See the legend of Table 1.
All values are expressed as mean±SE of triplicate determinations.
Means in row with different letters are significantly different (p<0.05) by Duncan’s multiple range test
NS: not significant.