Table 5 Standardization with varying levels of GOS addition
SENSORY QUALITIES | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
Levels of GOS | 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) | |
STD | Mean | 8.77 | 7.77 | 8.08 | 8 | 8 | 8.08 | 7.54 | 8.35 | 64.58 |
SD | ± 0.83 | ± 1.01 | ± 0.86 | ± 1.15 | ± 1.22 | ± 0.86 | ± 1.2 | ± 1.03 | ± 7.34 | |
Range | 8–10 | 6–9 | 7–9 | 6–9 | 6–9 | 7–9 | 6–9 | 7–10 | 53–74 | |
60% | Mean | 8.42 | 8.17 | 8.25 | 8.17 | 8.25 | 8 | 7.8 | 8.17 | 65.25 |
SD | ± 0.79 | ± 0.72 | ± 0.75 | ± 0.72 | ± 0.75 | ± 0.85 | ± 1.11 | ± 0.94 | ± 5.85 | |
Range | 7–9 | 7–9 | 7–9 | 7–9 | 7–9 | 7–9 | 6–9 | 7–10 | 57–73 | |
80% | Mean | 8.58 | 7.67 | 7.75 | 7.58 | 7.91 | 7.58 | 7.42 | 7.5 | 62 |
SD | ± 1.08 | ± 0.98 | ± 1.22 | ± 1.16 | ± 0.9 | ± 1.24 | ± 1.24 | ± 1.17 | ± 8.022 | |
Range | 7–10 | 6–9 | 6–9 | 6–9 | 7–9 | 6–9 | 6–9 | 6–9 | 51–72 | |
100% | Mean | 8 | 7 | 7.17 | 7.33 | 7.17 | 7.25 | 7.08 | 6.92 | 58 |
SD | ± 0.9 | ± 1.21 | ± 0.94 | ± 0.78 | ± 0.83 | ± 0.75 | ± 0.79 | ± 1.08 | ± 5.95 | |
Range | 7–9 | 5–8 | 6–9 | 6–8 | 6–8 | 6–8 | 6–8 | 5–8 | 48–65 | |
Anova (F) | 1.43 | 3.22 | 3.25 | 2.41 | 3.52 | 2.06 | 1.08 | 5.22 | 3.31 | |
P value | 0.25 NS | 0.03* | 0.03* | 0.08 NS | 0.02* | 0.14NS | 0.37 NS | 0.001** | 0.03* | |