Table 7. Consumer acceptance test scores of the muffins with different ratios of galangal powder

Sample	Additional concentration of galangal powder (%)						F-value
Sample	0	3	5	7	9	12	F-value
Appearance acceptability¹⁾	6.62±1.74²⁾	6.23±1.41	5.93±1.28	5.80±1.32	5.83±1.34	5.76±1.62	1.55^NS4)
Flavor acceptability	6.00±1.96	5.80±1.47	6.14±1.51	6.13±1.46	6.03±1.46	5.86±1.41	0.23^NS
Texture acceptability	5.83±1.68	5.50±1.50	6.03±1.59	5.60±1.48	5.57±1.55	5.57±1.52	0.53^NS
Taste acceptability	5.90±2.02	5.72±1.22	6.24±1.64	5.60±1.13	5.50±1.63	5.20±1.75	1.46^NS
Overall acceptability	6.03±1.82^ab3)	6.00±1.10^ab	6.48±1.50^a	6.41±0.95^a	6.07±1.55^ab	5.31±1.58^b	2.40*⁵⁾

Acceptability: 1 very bad ↔ 9 very good.
All values are mean±SD (n=30).
Different superscript letters (^a,b) in the same row indicate significant differences (p<0.05) by Duncan’s multiple range test.
NS, not significant.
Significant at *p<0.05.