Table 6. Sensory evaluation of rice muffins prepared with chestnut powder

		CON	2.5%	5%	7.5%	10%	F-value
Acceptability
	Appearance	4.88±1.03^abc1)2)	4.71±1.20^bc	5.58±1.21^a	5.13±1.33^ab	4.13±1.92^c	3.676^**
	Flavor	4.67±1.050	4.88±1.19	5.13±1.26	5.00±1.41	4.29±1.73	1.406^NS
	Taste	4.88±1.30	4.63±1.53	4.88±1.39	4.79±1.38	3.92±1.69	1.830^NS
	Texture	4.75±1.39^ab	4.63±1.84^ab	5.38±0.88^a	4.92±1.50^a	3.96±1.76^b	2.780^*
	Overall preference	4.46±0.98^ab	4.79±1.47^a	5.33±1.05^a	5.13±1.62^a	3.83±1.86^b	4.070^**
Intensity	Odor of chestnut	1.42±0.88^c	3.17±1.34^b	4.71±1.37^a	5.38±1.13^a	6.13±1.26^a	57.989^***
	Moistness	5.63±1.58^a	5.29±1.00^a	4.54±1.10^b	4.08±1.10^b	2.83±1.46^c	17.992^***
	Bitterness of chestnut	1.83±1.34^c	2.58±1.41^bc	3.29±1.43^b	4.46±1.50^a	5.75±1.51^a	27.786^***

All values are mean±SD (n=20).
Different superscript letters (^a-c) within the same row indicate significant differences by Duncan’s multiple range test (p<0.05) NS, non significant
^*p<0.05 ^**p<0.01 ^***p<0.001.
Rating scale: 1 (week or bad) ↔ 7 (good or strong).