Table 6. Sensory acceptance score of rice scone with different fats and oils

Sample	Appearance	Color	Flavor	Taste	Texture	Overall acceptability
Butter	5.14±1.12¹⁾^a²⁾	4.74±1.15^b	5.09±1.31^a	5.11±0.99^a	5.26±1.17^a	4.83±1.40^a
Fresh cream	5.57±1.07^a	3.46±1.20^c	3.71±1.27^b	4.23±1.59^b	4.17±1.48^b	3.91±1.15^b
Coconut oil	5.66±1.14^a	5.77±0.84^a	5.03±1.22^a	5.20±1.21^a	4.94±1.00^a	5.20±1.13^a
Olive oil	4.37±1.11^b	4.83±0.92^b	4.20±0.99^b	5.06±1.30^a	5.00±1.51^a	4.69±1.28^a
F-value	9.847^***	29.359^***	10.630^***	4.270^**	4.465^**	6.597^***

¹⁾Values are Mean±SD.
²⁾Mean±SD with different superscript in a column are significantly different (p<0.05).
^**p<0.01, ^***p<0.001.