Table 4. Sensory properties of fried chicken formulated with various levels of shrimp powder

Traits	Shrimp powder (%)
	0	5	10	15
Color	8.00±0.26c	8.50±0.22bc	8.83±0.17ab	9.50±0.34a
Flavor	7.67±0.21b	8.67±0.33ab	9.17±0.31a	8.67±0.49ab
Juiciness	8.00±0.26	8.67±0.21	8.83±0.31	8.50±0.43
Texture	8.17±0.31	8.50±0.22	8.33±0.21	8.67±0.33
Overall acceptability	7.67±0.21c	8.17±0.48bc	9.25±0.31a	9.00±0.26ab

All values are mean±SD.
Mean in the same row with different letters are significantly different (p<0.05).
Score 0: low quality 10: high quality.