Table 6. Sensory acceptability of cookies added with marigold extract powder

Sensory parameters	Samples¹⁾					F-value
Sensory parameters	CM0 (control)	CM1	CM3	CM5	CM7	F-value
Color	4.35±1.92^2)c3)	4.88±1.31^bc	5.20±1.30^abc	5.79±0.80^a	5.65±0.81^ab	4.23^**4)
Flavor	4.97±0.68^b	5.47±1.02^ab	5.36±0.85^ab	5.66±0.68^a	5.86±0.68^a	3.59^**
Sweetness	5.56±1.03^a	4.96±0.70^a	5.48±0.77^a	5.24±1.07^a	4.11±0.84^b	9.28^***
Hardness	4.00±1.53^b	4.35±1.15^b	4.73±1.15^ab	5.45±0.82^a	5.23±1.29^a	5.75^***
Overall acceptability	3.91±2.09^c	4.77±1.04^b	5.18±0.70^ab	5.60±0.60^a	5.24±1.04^ab	9.82^***

CM0 (control), cookie without marigold extract powder; CM1, cookie with 1% marigold extract powder; CM3, cookie with 3% marigold extract powder; CM5, cookie with 5% marigold extract powder; CM7, cookie with 7% marigold extract powder.
Values are mean±SD (n=20).
Different lowercase letters (^a-c) in the same row indicate significant differences among samples (p<0.05).
^**p<0.01, ^***p<0.001.