Table 6. Sensory scores of plant-based muffins added with different amount of Actinidia arguta powder (AP)

Samples	Appearance	Smell	Taste	Sour strength	Texture	Overall acceptability
AP01)	5.27±1.332)	3.80±1.26	4.07±1.39	1.73±0.88a3)	4.53±1.51	4.20±1.16
AP10	5.27±1.22	4.47±1.16	4.40±1.30	3.47±1.77a	4.47±1.30	4.53±1.41
AP15	6.00±1.07	4.73±1.16	4.33±1.11	4.67±1.54b	4.67±1.40	4.40±1.24
AP20	5.53±1.30	4.33±1.40	3.73±1.53	4.60±1.59b	4.40±1.40	3.87±1.85
F-value	1.17NS	1.24NS	0.77NS	12.77***	0.10NS	0.53NS

AP0, AP10, AP15, and AP20 stand for plant-based muffins added with 0%, 10%, 15%, and 20% of the Actinidia arguta powder for the flour weight basis.
Values are mean±SD (n=15).
Different superscript letters indicate significant difference (p<0.05) between values in the same column.
^***Significant at p<0.001, ^NSNot significant.