Table 5. Sensory evaluation of the cooked patties formulated with different amounts of cacao nips extracts (CEs)

Traits	CON	Treatment¹⁾
Traits	CON	CE-0.025	CE-0.05	CE-0.075	CE-0.1	ASC-0.1
Color	5.25±0.43^ab	4.30±0.42^abc	4.45±0.47^abc	5.60±0.42^a	3.70±0.34^bc	3.45±0.24^c
Flavor	3.70±0.29^bc	3.95±0.32^bc	4.70±0.52^ab	5.70±0.40^a	5.60±0.31^a	2.95±0.45^c
Tenderness	5.30±0.55^a	5.60±0.34^a	5.50±0.43^a	5.15±0.46^a	3.90±0.27^a	3.95±0.45^a
Juiciness	4.70±0.52^bc	4.20±0.34^bc	6.30±0.19^a	5.60±0.42^ab	4.30±0.42^bc	3.65±0.30^c
Overall acceptability	6.05±1.43^a	4.85±1.84^b	6.80±1.60^a	6.15±1.63^a	4.75±1.48^b	3.75±2.51^b

The mixing ratios of the ingredients are shown in Table 1.
Mean within a row with different letters are significantly different (p<0.05).