Table 7.
Consumer acceptance of the sponge cakes containing different amounts of buckwheat powder
| Buckwheat powder content (%)
|
| 0 | 10 | 20 | 30 |
| Color1) | 5.04±1.18ab2) | 5.15±1.12a | 5.03±1.24ab | 3.26±1.38b |
| Taste | 5.13±0.79ab | 5.38±1.11a | 5.15±1.22ab | 4.22±1.07b |
| Flavor | 5.09±1.19a | 5.17±1.21a | 5.13±0.65a | 5.11±0.90a |
| Texture | 5.17±1.08a | 5.19±1.11a | 5.04±0.62ab | 3.95±1.02b |
| Overall acceptance | 5.20±0.89a | 5.21±1.22a | 5.10±0.95ab | 3.93±0.72b |
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 column do not significantly differ (p<0.05).