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.