초록 close

Table 6. The sensory evaluation of sponge cakes with different levels of mesangi powderSensory characteristicsPercentage of Mesangi added(%)02468Aircell uniformity3.43 0.981)abc2)2.72 0.76c3.13 0.83bc3.86 0.38ab4.14 0.69aColor1.38 0.52e2.00 0.00d3.00 0.00c3.88 0.64b4.88 0.35aFirmness2.25 1.04d2.75 0.89cd3.25 0.46bc3.63 0.74ab4.38 0.52aSweetness3.43 0.98a2.88 0.64ab2.88 0.64ab2.36 0.74ab2.38 1.19bSeaweeds smell1.00 0.00d2.43 0.53c2.83 0.41bc3.29 0.49b4.29 0.49aOverall preference3.90 0.99a3.67 0.50a3.80 1.03a2.86 0.38b2.60 0.70b1)Mean SD(n=3)2)Mean in a rows by different superscripts are significantly different at p<0.05 by Duncan's test.