Table 6. Sensory properties of muffins with different types of rice flour

Sample		CON¹⁾	SRF	FRF	RF	F-value
Acceptability	Appearance	5.33±1.24^a2)	5.27±1.46^a	4.13±1.53^b	4.17±1.53^b	6.348^**3)
	Color	4.87±1.33	4.93±1.23	4.57±1.45	4.63±1.45	0.503
	Flavor	4.67±1.52^a	4.57±1.01^a	3.60±1.28^b	4.47±1.17^a	4.577^**
	Taste	4.67±1.27^a	4.87±1.43^a	3.30±1.37^b	4.43±1.25^a	8.298^***
	Texture	5.03±1.27^a	5.07±1.31^a	4.07±1.11^b	4.03±1.45^b	5.996^**
	Overall acceptability	4.93±1.28^b	5.73±1.62^a	2.97±1.40^c	4.67±1.35^b	20.207^***
Intensity	Particle feeling after swallowing	3.30±1.32^b	3.83±1.58^ab	4.43±1.52^a	4.47±1.41^a	4.330^**

CON, soft flour muffin; SRF, soft rice flour muffin; FRF, floury rice flour muffin; RF, rice flour muffin.
Values are mean±SD (n=30).
^**p<0.01, ^***p<0.001.
^a-dMeans with different letters within the same row are significantly different by Duncan’s multiple range test (p<0.05).