Table 7.
Sensory evaluation score of Mandupi differing in Ligularia fischeri powder
| Sensory characteristics | Sample1) |
| Control | LFP-1% | LFP-3% | LFP-5% | LFP-7% |
| Appearance | Color | 5.23±1.01a2) | 5.31±1.02a | 5.45±1.12a | 5.51±1.13a | 4.02±1.22b |
| Smoothness | 6.11±1.01b | 6.16±1.02a | 6.23±1.01a | 6.21±1.11a | 6.20±1.01a |
| Flavor | Off-flavor | 2.52±0.01b | 2.57±1.01a | 2.59±1.02a | 2.60±1.22a | 2.50±1.02b |
| Ligularia fischeri odor | 1.85±1.12d | 1.95±1.22c | 2.02±2.10b | 2.15±2.11b | 2.21±1.21a |
| Texture | Chewiness | 5.25±0.11bc | 5.35±1.12b | 5.51±1.01a | 5.37±1.21ab | 5.20±1.13c |
| Adhesiveness | 5.27±1.01b | 5.40±1.15a | 5.50±2.11a | 5.42±2.10a | 5.25±2.05a |
| Taste | Nutty taste | 3.95±0.11d | 4.12±0.12c | 4.21±0.41a | 4.20±0.40a | 4.16±0.21b |
| Overall acceptability | | 5.43±1.03c | 5.58±1.01b | 5.70±1.13a | 5.40±1.21c | 5.35±1.04d |
Control, no Ligularia fischeri powder; LFP-1%, 1% Ligularia fischeri powder added; LFP-3%, 3% Ligularia fischeri powder added; LFP-5%, 5% Ligularia fischeri powder added; LFP-7%, 7% Ligularia fischeri powder added.
Mean±SD (n=30). Means with same letter at the row are not significantly different (p<0.05).