Table 6. Acceptability of madeleines with different levels of stabilized rice bran¹⁾

Attribute	Control	SRB 10	SRB 20	SRB 30	SRB 40
Appearance	7.91±1.25^d1)	6.69±1.75^c	5.50±2.06^b	4.59±1.52^a	3.94±1.88^a
Flavor	6.63±1.77^b	6.59±1.62^b	6.50±1.72^b	4.63±1.90^a	5.16±2.13^a
Nutty aroma	5.56±1.90^NS	5.78±1.64	5.41±1.64	6.00±2.16	6.00±2.51
Chewiness	5.84±2.11^NS	5.72±1.82	5.47±1.72	6.31±1.69	5.13±1.95
Moisture	5.22±2.20^ab	5.34±2.03^ab	4.88±1.84^b	6.00±1.88^a	4.41±1.76^b
After feel	6.09±1.69^NS	5.31±1.94	5.47±1.74	5.84±1.80	5.50±1.85
Nutty flavor	5.44±2.21^NS	5.84±1.72	6.09±1.40	6.31±1.62	5.69±2.13
After taste	6.41±1.93^NS	5.97±1.62	6.09±1.57	6.34±2.03	5.41±2.06
Overall acceptability	6.34±2.25^a	6.25±1.85^a	6.00±1.55^a	6.53±1.68^a	6.03±1.88^b

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