Table 8. Sensory evaluation of sponge cake with freeze dried Peucedanum japonicum powder
| Properties | Peucedanm japonicum powder (%) |
| 0 | 6 | 12 | 18 | 24 |
| Color | 6.34±1.321)ab2) | 4.63±1.67c | 6.68±1.30a | 5.82±1.83b | 5.08±1.51c |
| Flavor | 5.84±1.10b | 6.63±1.38a | 5.50±1.47b | 4.68±1.69c | 3.29±1.45d |
| Taste | 6.68±1.12a | 6.84±1.28a | 6.61±1.42a | 5.74±1.61b | 4.87±1.63c |
| Texture | 7.45±0.76a | 6.84±1.50b | 6.79±1.17b | 6.11±1.31c | 4.55±1.39d |
| Overall acceptability | 6.53±1.18b | 7.08±0.97a | 6.08±1.28bc | 6.00±0.93c | 4.11±1.11d |
Values are Mean±SD (n=38).
Mean±SD with different superscript are significantly different (p<0.05) by Duncan’s multiple test (row).