Development of High Dietary Fibre-Enriched Cupcake Using Pomegranate Peel Powder

Table 7

Sensory evaluation of cupcake samples partially substituted with PPP.

Cake samples	Appearance (15)	Crust color (15)	Crumb color (15)	Texture (15)	Taste (20)	Odor (20)	Overall acceptability (100)
Control
5% PPP
10% PPP
15% PPP
20% PPP

PPP: pomegranate peel powder. Data are the ; . Mean values in the same column bearing the same superscript do not differ significantly ().