Sensory analysis was carried out using 60 consumers aged between 20 and 64 who consumed muffins on a twice- weekly basis. 14% of the consumers were male and 86% female.
Each consumer tasted three muffins (control, 50%PD-SC and 100%PDSC),presented monadically at a single session following a balanced complete block experimental design.
The muffins were coded with random three-digit numbers. The consumers rated the appearance,
colour, texture, sweetness, flavour and overall acceptance of each muffin sample on a nine-point hedonic scale ranging from “dislike extremely” to “like extremely”.