Table 6 Sensory evaluation of yackwa with different leavening agents
| | Leavening agent content (%) |
| Control | 0.3 | 0.6 | 0.9 | 1.2 | 1.5 |
| Baking powder | Appearance | 6.30±1.511)a | 6.07±1.60abA | 5.67±1.40abA | 6.55±1.48aA | 5.45±1.68abA | 5.13±1.46bA |
| Color | 5.50±1.93a | 5.83±1.63aAB | 5.7±1.49aA | 6.38±1.42aA | 5.28±2.05aA | 5.9±1.73aA |
| Flavor | 4.77±1.87a | 5.14±1.53aA | 5.23±1.50aA | 5.14±1.46aA | 5.68±2.02aAB | 5.6±1.79aA |
| Taste | 5.17±1.72a | 5.24±1.85aA | 5.77±1.50aA | 5.55±2.05aA | 6.07±2.22aA | 5.9±1.86aA |
| Preference | 5.03±1.95a | 5.00±1.79aA | 5.67±1.75aA | 5.76±1.62aA | 5.96±2.03aA | 5.87±1.70aA |
|
| Baking soda | Appearance | 6.30±1.51a | 6.97±1.40aA | 4.69±1.67bA | 4.53±1.25bB | 3.83±1.56bB | 2.60±1.57cB |
| Color | 5.50±1.93b | 7.00±1.97aB | 5.36±2.06bA | 4.17±1.23cB | 3.80±1.56cdB | 2.77±1.17dC |
| Flavor | 4.77±1.87a | 5.62±1.72aA | 5.55±1.70aA | 5.77±1.78aA | 5.20±1.65aB | 4.47±2.10aB |
| Taste | 5.17±1.72ab | 5.77±1.52aA | 5.79±2.04aA | 5.47±1.74abA | 4.83±1.86abB | 4.37±1.92bB |
| Preference | 5.03±1.95ab | 5.97±1.16aA | 5.90±1.92aA | 5.73±1.17aA | 5.00±1.86abA | 4.47±1.83bB |
|
| Yeast | Appearance | 6.30±1.51ab | 6.63±1.63aAB | 5.10±1.83bcA | 5.30±1.74bcB | 5.37±1.90bcA | 4.43±1.85cA |
| Color | 5.50±1.93ab | 6.67±1.71aA | 5.77±1.85abA | 6.03±1.56abA | 5.73±1.74abA | 4.93±1.91bB |
| Flavor | 4.77±1.87b | 5.27±1.68abA | 5.67±1.75abA | 5.60±1.77abA | 6.17±1.64aA | 5.17±1.78abAB |
| Taste | 5.17±1.72a | 5.70±1.56aA | 5.13±1.87aA | 5.27±1.70aA | 5.27±2.05aAB | 4.79±2.32aB |
| Preference | 5.03±1.95a | 5.63±1.54aA | 5.45±1.64aA | 4.87±2.02aB | 5.41±1.97aA | 5.00±2.12aAB |
Mean±SD
Superscriptive letters in a row indicate significance at p<0.05 by Duncan’s multiple range test
Superscriptive letters in a column indicate significance at p<0.05 by Duncan’s multiple range test