Table 4.
Sensory evaluation of muffins prepared with various concentrations of blueberry powder

Concentration of blueberry powder (%, w/w)	Color	Flavor	Texture	Taste	Overall preferen

0	7.0±1.3^a1)	6.4±1.0	4.8±1.4^b	5.1±1.0^b	5.4±0.9^c
5	4.4±0.9^c	6.3±0.8	6.1±1.3^a	5.7±1.3^ab	5.4±1.1b^c
10	5.5±1.4^b	5.9±1.1	6.3±1.0^a	6.2±1.6^a	6.2±0.9^ab
15	5.8±1.2^b	5.9±1.4	6.0±1.5^a	6.3±1.0^a	6.4±1.3^a

Values with different letter superscripts are significantly different each other at p<0.05.