Skip to main content

Table 4 Mean values for sensory attributes of fox nuts snack treatments

From: Roasted fox nuts (Euryale Ferox L.) contain higher concentration of phenolics, flavonoids, minerals and antioxidants, and exhibit lower Glycemic Index (GI) in human subjects

Treatments

Aroma

Texture

Flavor

Crunchiness

Bite Strength

Overall Acceptability

T0

6.37 ± 1.42b

5.84 ± 2.14b

5.58 ± 1.92b

4.10 ± 2.42b

5.47 ± 2.22b

5.84 ± 1.64b

T1

7.00 ± 1.11ab

7.32 ± 1.29a

7.11 ± 1.10a

7.47 ± 1.47a

7.42 ± 1.07a

7.16 ± 0.96a

T2

7.42 ± 1.02a

7.63 ± 1.07a

7.37 ± 1.07a

7.63 ± 0.83a

7.68 ± 0.82a

7.68 ± 1.00a

T3

7.47 ± 0.90a

7.74 ± 1.10a

7.68 ± 1.06a

7.84 ± 1.01a

7.68 ± 1.06a

7.68 ± 1.00a

  1. Values are expressed as means±SD. Means sharing different superscripts along the columns are significantly different based on Tuckey’s HSD test at P ≤ 0.05. T0 = Unroasted; T1 = Plain roasted; T2 = Salt roasted; T3 = Spice roasted