Table 5. Sensory evaluation of chicken patties according to the level of addition of Abelmoschus manihot leaf powder
| Traits | CON | T1 | T2 |
| Off flavor | 6.29±1.98 | 5.14±2.17 | 5.00±1.41 |
| Texture | 7.00±0.76 | 6.86±0.83 | 6.14±1.25 |
| Appearance | 7.00±1.07 | 7.00±1.60 | 5.86±1.12 |
| Overall preference | 7.00±0.76a | 6.57±1.29a | 5.29±0.45b |
Values in the same row with different superscripts denote a statistically significant difference, determined by their means ± standard deviations (P<0.05).
Off flavor, 1: Strong – 9: Weak; Texture, 1: Hard - 9: Soft; Appearance, 1: Bad – 9: Good; Overall preference, 1: Bad – 9: Good.