Table 6. Sensory evaluation of chicken patties with different amounts of propolis extract

Treatments¹	Propolis extract (%)
Treatments¹	0 (Control)	0.1	0.2	0.4
Favor	3.40±0.55	3.20±0.45	3.20±0.84	3.20±0.84
Texture	3.40±0.55	3.40±0.55	3.60±0.55	3.60±0.55
Juiciness	3.00±0.00	3.10±0.22	3.20±0.45	3.30±0.97
Hardness	3.20±0.45	3.20±0.45	3.20±0.84	3.20±0.84
Total preference	4.14±1.12^a	3.00±1.07^ab	2.71±1.28^ab	2.00±1.31^b

Flavor, 1: bad – 5: good; Texture, 1: crumbly – 5: tough; Juiciness, 1: dry – 5: juicy; hardness, 1: soft – 5: hard.
Values with different superscripts in the same row indicate a significant difference, as determined by their means±standard deviations (P<0.05).
0(Control), no additive in the patty; 0.1, addition 0.1% propolis extract in the patty; 0.2, addition 0.2% propolis extract in the patty; 0.4, addition 0.4% propolis extract in the patty.