Physicochemical Properties of Sponge Cake Fortified by Olive Stone Powder

Table 5

Sensory evaluation of sponge cake prepared with different levels of OSP^†.

Sample	Texture	Taste	Aftertaste	Color	Chewing ability	Odor	Appearance	Overall acceptance
0	4.80 ± 0.41^a	3.80 ± 0.89^a	4.05 ± 1.05^a	4.30 ± 0.97^a	4.40 ± 1.04^a	3.80 ± 0.89^a	4.55 ± 0.68^a	4.35 ± 0.67^a
15%	3.70 ± 1.12^b	3.45 ± 0.94^a	3.70 ± 1.12^a	3.85 ± 0.87^a	2.50 ± 1.00^b	4.00 ± 1.02^a	3.95 ± 0.60^b	3.45 ± 0.82^bc
25%	3.50 ± 1.10^b	4.05 ± 0.99^a	3.85 ± 1.08^a	3.70 ± 1.12^a	2.50 ± 0.68^b	4.30 ± 0.65^a	4.10 ± 0.55^b	3.35 ± 0.67^c
35%	3.90 ± 1.11^b	3.80 ± 1.19^a	3.90 ± 0.96^a	4.20 ± 0.95^a	2.80 ± 0.76^b	4.10 ± 0.85^a	4.35 ± 0.74^ab	3.80 ± 0.41^b

^†Results presented are the mean ± SD of 3 replications. Different superscripts along the horizontal line indicate significant difference at probability level of 5%.