Table 6. Sensory preference results of ganache chocolate added with different amounts of Porphyra tenera powder
| Control1) | PTP1 | PTP2 | PTP3 |
Color | 4.4±1.12)b3) | 5.3±1.0a | 4.1±1.2b | 4.3±0.2b |
Flavor | 4.1±1.5b | 5.4±1.0a | 4.1±1.4b | 4.3±0.3b |
Taste | 4.0±1.5b | 5.3±1.1a | 4.1±1.4b | 4.3±0.3b |
Texture | 4.4±1.2NS4) | 4.9±1.3 | 4.4±1.4 | 4.6±1.4 |
Overall acceptability | 4.1±1.4b | 5.1±1.2a | 4.1±1.3b | 4.3±0.3b |
Buying intention | 3.5±1.4b | 4.7±1.3a | 3.8±1.5b | 4.1±1.6b |
Control, ganache without Porphyra tenera powder; PTP1, 1% Porphyra tenera powder ganache; PTP2, 2% Porphyra tenera powder ganache; PTP3, 3% Porphyra tenera powder ganache.
All values are mean±SD.
Different letters in the same row are significantly different by Duncan’s multiple range test at p<0.05
NS, not significant.