Table 7.
Sensory evaluation of the dumpling shell with the addition of dropwort powder

Sample1)		S	D1	D3	D5	D7	F-value
Appearance	Color	1.18±0.40^e2)	2.63±0.21^d	3.82±0.75^c	5.18±0.98^b	6.27±0.79^a	59.30***
Appearance	Sleekness	5.46±0.52^a	5.28±0.47^ab	4.36±0.62^bc	4.64±0.36^ab	3.45±0.36^c	5.40**
Flavor	Off-flavor	2.18±0.09^bc	2.45±0.11^abc	1.73±0.78^c	3.27±0.09^ab	3.73±0.67^a	2.75*
Taste	Flour	5.45±1.18^a	4.45±0.52^b	2.27±0.78^c	3.09±0.22^c	2.54±0.03^c	21.22***
Taste	Savory	4.27±0.47	4.73±0.79	5.18±0.77	4.55±0.82	3.82±0.98	2.52
Texture	Moistness	5.91±0.54^a	5.37±0.50^a	5.64±0.50^a	5.55±0.36^a	4.55±0.93^b	4.14**
	Chewiness	4.73±0.78^bc	5.36±0.50^a	5.45±0.52^a	5.00±0.63^ab	4.36±0.81^c	5.10**
	Adhesiveness	3.73±0.95	4.09±0.44	3.91±0.51	3.63±0.92	3.27±0.78	0.54
After swallow		4.55±0.93^bc	4.82±0.87^b	5.73±0.27^a	5.09±0.83^ab	4.00±0.05^c	5.73***

S, Dumpling shell added 0% dropwort powder; D1, Dumpling shell 1% dropwort powder; D3, Dumpling shell 3% dropwort powder; D5, Dumpling shell 5% dropwort powder; D7, Dumpling shell 7% dropwort powder.
Means with different letters are significantly different at p<0.05.
p<0.05.
p<0.01.
p<0.001.