Table 1. Sensory evaluation of chicken nuggets incorporated with different levels of roasted sesame seeds¹⁾

Parameter	Tratments²⁾
Parameter	Control	SN5	SN10	SN15
Appearance	5.88±0.046	6.63±0.056	6.63±0.064	6.38±0.049
Color	6.12±0.034	6.28±0.061	6.22±0.044	6.17±0.059
Aroma	6.33±0.077	6.12±0.104	6.24±0.031	5.83±0.078
Crispiness	5.38±0.136^a	6.13±0.118^b	6.19±0.064^bc	6.22±0.093^c
Juiciness	5.78±0.033^a	6.08±0.041^b	6.27±0.026^c	5.94±0.036^ab
Texture	6.59±0.040^d	6.13±0.057^b	6.38±0.069^c	5.63±0.322^a
Flavor	6.39±0.025^b	6.21±0.036^ab	6.53±0.054^c	5.50±0.027^a
Overall acceptability	6.23±0.039^c	6.11±0.055^b	6.25±0.146^c	5.44±0.093^a

Values represented as mean±SD of six replicates per treatment.
Control, nuggets with 0% RSS (w/w); SN5, nuggets with 5% RSS (w/w); SN10, nuggets with 10% RSS (w/w); SN15, nuggets with 15% RSS (w/w).
Values in a row with different superscripts differ significantly (p<0.05).
RSS, roasted sesame seeds.