Table 3.
Sensory evaluation of Aster scaber treated for different times
| Blanching times (min) | Color | Flavor | Appearance | Texture | Overall acceptability |
| 1 | 4.11±0.78ab1) | 4.22±1.30NS | 4.89±0.93ab | 5.00±1.12ab | 4.67±0.87ab |
| 2 | 5.56±0.88b | 5.11±0.78 | 5.33±0.71b | 5.00±0.57ab | 5.00±0.71bc |
| 3 | 5.22±0.97bc | 5.22±1.20 | 5.11±0.78ab | 5.33±0.71b | 5.78±0.83b |
| 4 | 4.89±1.62bc | 4.56±1.42 | 4.56±1.42ab | 5.33±1.00b | 5.56±1.13bc |
| 5 | 3.67±1.23a | 4.56±1.59 | 4.22±1.20a | 4.22±0.67a | 4.00±1.32a |
Values represent means±standard deviation, means followed by different letters in each column are significantly different (p<0.05).