Table 5. Sensory evaluation of pork patties formulated with various black rice powder levels

Trait	Black rice powder (%)
Trait	0 (control)	1	3	5
Color	9.05 ± 0.54^a	8.36 ± 0.82^b	8.63 ± 0.52^ab	± 0.52^ab
Flavor	8.40 ± 0.61	8.38 ± 0.46	8.77 ± 0.33	± 0.41
Tenderness	8.50 ± 0.69	8.62 ± 0.42	8.58 ± 0.34	8.16 ± 0.65
Juiciness	8.38 ± 0.82	8.49 ± 0.65	8.76 ± 0.48	8.53 ± 0.57
Overall acceptability	8.46 ± 0.70	8.40 ± 0.67	8.75 ± 0.41	8.78 ± 0.50