Table 5. Sensory evlauation scores of muffins with roasted safflower seed powder (SSP)

	Con	SSP 5	SSP 10	SSP 15	SSP 20
Appearance	7.72±0.262^1)a	6.17±0.25^b	5.79±0.29^b	5.40±0.28^b	5.34±0.35^b
Color-surface	7.77±0.25^a	6.23±0.23^b	5.85±0.23^bc	5.28±0.24^c	5.23±0.31^c
Color-internal	7.52±0.23^a	5.79±0.24^b	5.44±0.22^b	5.56±0.24^b	5.33±0.28^b
Nutty incense	6.19±0.26^NS	6.15±0.27	5.38±0.23	5.98±0.26	5.66±0.29
Grain flavor	4.85±0.23^c	5.79±0.24^b	5.51±0.26^bc	6.77±0.27^a	6.63±0.32^a
Hardness	6.19±0.23^NS	5.98±0.25	6.08±0.24	6.35±0.26	6.19±0.28
Chewiness	6.85±0.24^a	5.46±0.27^b	5.09±0.31^b	4.93±0.35^b	4.70±0.34^b
Moistness	6.98±0.26^a	5.85±0.24^b	5.71±0.23^b	5.98±0.25^b	5.38±0.31^b
Toughness	6.77±0.23^a	4.87±0.29^b	4.87±0.26^b	4.87±0.32^b	4.70±0.36^b
Residual feeling	6.70±0.28^a	4.53±0.27^b	3.91±0.25^b	4.28±0.36^b	3.68±0.32^b
Nutty taste	6.15±0.28^NS	5.98±0.21	6.13±0.22	6.66±0.25	6.57±0.26
Sweetness	7.02±0.23^NS	6.27±0.26	6.19±0.26	6.23±0.25	6.17±0.25
After taste	6.83±0.21^a	5.79±0.21^b	5.54±0.24^b	5.88±0.30^b	5.38±0.32^b
Grain taste	5.40±0.26^c	6.04±0.22^bc	5.96±0.24^bc	6.85±0.27^a	6.48±0.31^ab
Overall preference	7.30±0.22^a	5.66±0.30^b	5.28±0.25^b	5.77±0.26^b	5.21±0.32^b

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