Table 6. Sensory evaluation of muffin with various levels of Orostachys japonicus powder

	Con¹⁾	O3	O5	O7	O9	F-value
Acceptability
Appearance	4.46±1.33^b2)3)	4.81±1.27^ab	5.27±0.67^a	5.15±0.73^a	4.38±1.33^b	3.349^*
Aroma	4.23±0.65^b	4.58±0.99^ab	4.85±0.54^a	4.81±0.98^a	4.12±0.91^b	4.104^**
Taste	4.42±0.50^b	4.77±1.07^ab	5.08±1.06^a	5.04±0.87^a	4.31±1.05^b	3.637^**
Texture	4.23±1.18^b	4.77±1.31^ab	5.23±0.99^a	5.08±1.26^a	4.12±0.95^b	4.891^**
Overall preference	4.46±1.17^ab	4.69±1.23^ab	5.08±1.13^a	5.00±1.39^a	4.08±1.13^b	2.963^*
Intensity
Aroma of Orostachys japonicus	2.52±1.94^d	3.40±1.35^c	3.96±1.14^bc	4.72±1.06^b	5.76±1.33^a	19.619^***
Moistness	5.76±1.33^a	5.44±1.16^a	4.32±1.07^b	4.16±1.34^b	3.04±1.02^c	28.414^***
Astringency	1.68±1.03^c	2.32±0.90^c	3.60±1.53^b	3.88±1.51^b	5.36±1.60^a	20.858^***

Con, muffin with 0% Orostachys japonicus powder; O3, 3% muffin with 3% Orostachys japonicus powder; O5, muffin with 5% Orostachys japonicus powder; O7, muffin with 7% Orostachys japonicus powder; O9, muffin with 9% Orostachys japonicus powder.
All values are mean±SD (n=26).
Different superscript letters (^a-c) within the same row indicate significant differences by Duncan’s multiple range test (p<0.05) ^*p<0.05, ^**p<0.01, ^***p<0.001.