Table 3 Standardization with varying levels of agar addition
SENSORY QUALITIES | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
Levels of Agar | Color & Appearance | Mouthfeel | Texture | Overall Taste | Flavor | After taste | Chew ability | Overall Acceptability | Total Score | |
Maximum Score | (10) | (10) | (10) | (10) | (10) | (10) | (10) | (10) | (80) | |
2 g | Mean | 8.31 | 8.31 | 8.39 | 8.46 | 8.23 | 8.08 | 7.85 | 8.42 | 66.04 |
SD | ± 1.65 | ± 0.75 | ± 0.87 | ± 0.97 | ± 0.83 | ± 1.19 | ± 1.21 | ± 1.12 | ± 7.71 | |
Range | 6–10 | 7–9 | 7–10 | 6–10 | 7–9 | 6–9 | 6–9 | 7–10 | 54–75 | |
2.5 g | Mean | 8.62 | 8 | 7.92 | 8.15 | 7.92 | 8 | 7.92 | 8.35 | 64.89 |
SD | ± 1.12 | ± 1 | ± 1.04 | ± 0.8 | ± 1.12 | ± 0.91 | ± 0.95 | ± 1.03 | ± 7.29 | |
Range | 7–10 | 6–9 | 6–9 | 7–9 | 6–9 | 6–9 | 6–9 | 7–10 | 52–74 | |
3 g | Mean | 8.77 | 7.77 | 7.85 | 7.69 | 7.46 | 7.62 | 7.46 | 8 | 62.62 |
SD | ± 0.93 | ± 1.01 | ± 1.07 | ± 1.03 | ± 1.13 | ± 1.19 | ± 0.97 | ± 1.22 | ± 7.77 | |
Range | 7–10 | 6–9 | 6–9 | 6–9 | 6–9 | 6–9 | 6–9 | 6–10 | 50–74 | |
3.5 g | Mean | 8.46 | 8 | 7.85 | 7.77 | 7.67 | 7.77 | 7.31 | 7.85 | 62.08 |
SD | ± 1.12 | ± 0.71 | ± 0.81 | ± 1.01 | ± 1.15 | ± 0.93 | ± 1.18 | ± 1.14 | ± 8.09 | |
Range | 7–10 | 7–9 | 7–9 | 6–9 | 6–9 | 6–9 | 6–9 | 6–10 | 47–73 | |
Anova (F) | 0.34 | 0.82 | 0.96 | 1.81 | 1.26 | 0.52 | 0.97 | 0.77 | 0.76 | |
P value | 0.8 NS | 0.49 NS | 0.42 NS | 0.16 NS | 0.3 NS | 0.67NS | 0.41NS | 0.51 NS | 0.52NS | |