Table 4 Sensory characteristics of fish cakes added with different amounts of garlic powder.

4.44 ± 1.95^bc

4.61 ± 2.45^bc

5.78 ± 2.21^ab

6.89 ± 2.30^a

4.17 ± 1.58^c

5.174**

3.50 ± 1.42^c

3.83 ± 1.69^c

5.83 ± 1.34^ab

6.72 ± 1.84^a

5.22 ± 2.16^b

11.187***

4.50 ± 2.20^c

4.17 ± 1.98^bc

5.83 ± 1.79^ab

6.56 ± 2.23^a

3.67 ± 2.09^c

5.010**

4.94 ± 2.21^bc

4.67 ± 2.14^bc

5.89 ± 1.60^ab

6.39 ± 1.58^a

3.72 ± 2.44^c

4.818**

4.06 ± 2.51^c

4.39 ± 1.46^bc

5.50 ± 2.01^ab

6.78 ± 1.31^a

4.17 ± 2.33^bc

6.160***

6.11 ± 2.70^a

5.78 ± 2.02^ab

4.94 ± 1.83^abc

4.44 ± 1.85^bc

3.78 ± 2.16^c

3.598**

2.17 ± 1.62^d

4.72 ± 1.23^c

5.94 ± 1.11^b

6.78 ± 1.31^ab

7.44 ± 1.46^a

42.223***