Table 10.
Sensory evaluation for preference test of muffin with tangerine peel powder contents.

Appearance Texture Flavor Taste Overall acceptance
CONT 3.54±0.01c 3.84±0.02a 3.66±0.02c 4.15±0.02c 3.20±0.02c
TP5 5.69±0.01a 4.77±0.01b 4.54±0.01b 4.67±0.01b 4.49±0.01b
TP10 4.67±0.01b 5.64±0.02a 5.64±0.02a 5.67±0.02a 5.45±0.01a
TP15 3.15±0.01c 3.64±0.02c 3.18±0.02c 3.61±0.01d 3.01±0.02c
Means with in a column by the same letter are not significantly different (P<0.05)