Table 6.
Effect of the sea tangle powder on the sensory evaluation score of the dumpling shell
| Sample1) | Color | Flavor | Texture | Taste | Overall acceptability |
| Control | 5.10±1.0d2) | 3.23±0.0c | 5.21±1.0b | 3.91±0.0c | 5.16±1.0d |
| SP-1% | 5.20±1.0c | 3.66±0.0a | 5.25±1.1b | 4.10±0.2b | 5.28±1.1b |
| SP-3% | 5.55±1.1a | 3.60±0.0a | 5.49±1.0a | 4.42±0.4a | 5.57±1.1a |
| SP-5% | 5.45±1.0b | 3.48±0.1b | 5.42±1.0a | 4.37±0.3a | 5.45±1.1ab |
| SP-7% | 5.32±0.0bc | 3.15±0.1d | 5.15±1.1c | 4.11±0.2b | 5.21±1.1c |
Control, no sea tangle powder; SP-1%, 1% sea tangle powder added; SP-3%, 3% sea tangle powder added; SP-5%, 5% sea tangle powder added; SP-7%, 7% sea tangle powder added.
Mean±standard deviation, values with different superscripts within columns are significantly different by Duncan’s multiple range test at p<0.05.