Table 6. Sensory evaluation of brownie with safflower seed powder addition

	Control	SSP 5	SSP 10	SSP 15	SSP 20
Appearance	5.92±1.81^1)NS	6.02±1.78	6.15±1.44	5.68±2.08	5.95±1.69
Savory incense	6.18±1.40^b	5.35±1.43^a	5.73±1.53^ab	5.73±1.53^ab	5.55±1.78^a
Grain flavor	5.58±1.63^NS	5.39±1.57	5.53±1.58	5.53±1.93	5.62＋1.93
Hardness	6.05±1.76^NS	6.18±1.64	5.92±1.77	5.76±2.07	5.64±1.95
Chewiness	6.38±1.53^b	5.70±1.84^a	5.69±1.78^a	5.47±1.87^a	5.38±1.90^a
Toughness	6.03±1.77^b	5.27±1.81^a	5.32±1.90^ab	5.30±1.78^a	5.38±2.09^ab
Residual feeling	5.95±1.67^b	4.98±1.93^a	5.27±1.98^ab	5.02±1.83^a	4.60±2.07^a
After taste	6.22±1.70^b	5.38±1.63^a	5.78±1.67^ab	5.77±1.79^ab	5.33±2.11^a
Grain taste	5.65±1.88^ab	4.97±1.73^a	5.35±1.64^a	6.03±1.73^b	5.13±2.07^a
Overall acceptance	6.87±2.04^b	5.48±1.97^a	5.92±2.11^a	5.22±2.18^a	5.18±2.03^a

Mean±SD.
Means are significantly different within the same row at p<0.05 by Duncan’s multiple range test.
NS, not significant.