Table 8.
Sensory proper ties of Yanggeng added with different amount of aged black chestnut inner shell powder
| Control | ACI1) 1% | ACI 3% | ACI 5% |
| Glossiness | 4.9±0.42)a3) | 4.8±0.7a | 4.6±0.4a | 3.3±0.5b |
| Color | 2.8±0.8c | 4.2±0.7bc | 4.9±0.6b | 6.4±0.5a |
| Flavor of ACI | 1.0±0.0d | 3.8±0.8c | 5.4±0.6b | 6.6±0.5a |
| Taste of ACI | 1.2±0.4d | 3.0±0.5c | 5.4±0.5b | 6.6±0.5a |
| Sweetness | 6.3±0.5a | 4.6±0.4b | 4.2±0.7b | 4.2±0.3b |
| Hardness | 4.5±0.6a | 4.2±0.5ab | 3.6±0.5b | 3.1±0.3b |
| Springiness | 4.2±0.8a | 4.1±0.4a | 3.7±0.5a | 3.0±0.4b |
| Adhesiveness | 3.6±0.8NS4) | 3.8±0.4 | 3.9±0.6 | 4.2±0.7 |
| After taste | 1.8±0.3c | 3.0±0.7b | 4.6±0.6a | 5.2±0.7a |
ACI, aged black chestnut inner shell. Percentage means the weight % of total flour weight.
All values are Mean±SD (n=3). Scoring test was conducted (5, very strong; 1, very weak for astringency and sweet taste; 5, very like; 1, very dislike for overall preference).
Different superscripts in the same row (aged black chestnut inner shell) are significantly different by Duncan’s multiple range test at p<0.05.
not significant