Physical, Proximate and Sensory Properties of Cake Produced using Shea Butter as Shortening

Table 5: Sensory properties of cakes.

SAMPLES	MGR	ODR	FLS	FF1	MS6	SM3
Texture	7.53^a	6.11^c	6.54^bc	6.61^bc	7.69^a	7.04^ab
Aroma	6.96^ab	6.00^c	6.77^b	7.04^ab	7.65^a	6.81^b
Taste	7.46^a	6.27^b	7.04^a	7.11^a	7.77^a	7.27^a
Appearance	7.88^a	7.00^b	7.08^b	7.31^ab	7.92^a	7.27^ab
Overall Acceptability	7.61^a	6.81^b	7.26^ab	7.23^ab	8.00^a	7.38^a

*mean values in the same column with different superscripts are significantly different at p<0.05.  MGR-100% Margarine; ODR-100% Shea butter; FLS-100% Flashed Shea butter; FF1-50% Shea butter +50%Margarine; MS6-40% Shea butter +60% Margarine; SM3-30% Shea butter +70% margarine