Table 3. Preference evaluation of dried sweet pumpkin by pretreatment
Test1) | Flavor | Odor | Color | Hardness | Sweet | Overall taste | Overall preference | Retake opinion |
OD | 2.88±0.91a2) | 3.22±1.04a | 2.38±0.83c | 2.72±1.20a | 2.84±1.14a | 2.78±1.13a | 2.79±0.93a | 2.39±1.34a |
SD | 3.13±0.94a | 2.91±1.12a | 4.25±0.84a | 3.25±0.92a | 3.28±1.28a | 3.31±1.03a | 3.33±1.05a | 3.07±1.44a |
MD | 2.66±1.07a | 2.72±1.05a | 3.13±1.31b | 3.35±1.02a | 3.34±1.07a | 3.19±1.03a | 3.09±1.01a | 2.57±1.55a |
OD, oven-dried; SD, steam-dried; MD, microwave-dried.
The same superscripts (a-c) in a column are not significantly different each other at p⟨0.05 level by the Duncan’s multiple range test.