. 2023 Jun 11;7:100531. doi: 10.1016/j.crfs.2023.100531

Table 7.

Scores for the sensory properties of the studied samples. The notation of the samples includes the name of the polysaccharide and the concentration used. For example, LBG055 refers to a sample with 0.55% LBG.

Attributes	1% fat	10% fat	LBG055	GG03	XG02	IC02	XG04	IC055	F value	P Value
Creaminess	3.3 ± 1.9^d	4.7 ± 1.9^ab	5.2 ± 1.8^a	4.3 ± 2.0^bc	4.2 ± 2.2^bc	4.1 ± 2.2^bc	3.8 ± 2.0^cd	4.1 ± 1.9^bc	7.65	<0.01***
Softness	3.1 ± 1.8^cd	4.8 ± 2.2^a	4.1 ± 2.2^bc	4.5 ± 1.9^ab	3.5 ± 2.1^bc	2.7 ± 1.9^d	3.4 ± 2.0^bc	3.6 ± 1.9^bc	10.98	<0.01***
Coldness	6.6 ± 1.7^a	5.3 ± 1.9^d	5.5 ± 1.8^cd	5.2 ± 1.5^d	5.9 ± 1.9^bc	5.9 ± 1.6^bc	6.3 ± 1.5^ab	6.0 ± 1.9^bc	10.30	<0.01***
Grittiness	5.1 ± 2.3^a	3.0 ± 2.3^c	3.6 ± 2.3^bc	3.5 ± 2.3^bc	4.3 ± 2.6^ab	4.3 ± 2.3^ab	4.1 ± 2.5^ab	4.0 ± 2.5^ab	9.04	<0.01***
Thickness	3.3 ± 1.9^c	4.2 ± 1.9^b	4.6 ± 1.9^a	4.0 ± 1.9^bc	3.8 ± 2.0^c	4.5 ± 2.3^ab	3.7 ± 2.0^c	4.0 ± 1.9^bc	5.84	<0.01***
Stickiness	2.1 ± 1.6^d	3.4 ± 2.2^ab	3.6 ± 2.2^a	2.8 ± 2.0^bc	2.6 ± 2.1^cd	2.9 ± 2.3^bc	2.4 ± 2.0^cd	2.9 ± 1.8^bc	8.50	<0.01***
Mouth coating	3.3 ± 1.9^c	4.5 ± 2.0^ab	4.9 ± 2.0^a	4.2 ± 2.1^ab	3.7 ± 2.0^bc	4.0 ± 2.1^bc	3.6 ± 2.0^bc	4.0 ± 1.9^bc	7.60	<0.01***
Meltdown	3.9 ± 2.2^b	4.7 ± 2.1^a	4.6 ± 1.8^a	4.4 ± 1.9^ab	4.4 ± 2.1^ab	4.8 ± 2.3^a	4.5 ± 2.2^ab	4.6 ± 2.0^a	2.27	0.02*
Off-flavor	1.3 ± 1.8^b	1.7 ± 1.9^b	1.4 ± 1.8^b	4.0 ± 3.0^a	1.6 ± 2.0^b	1.6 ± 2.1^b	1.4 ± 1.9^b	1.3 ± 1.7^b	24.43	<0.01***
Overall liking	4.6 ± 1.8^ab	5.2 ± 2.0^a	5.3 ± 2.0^a	3.5 ± 2.1^c	4.7 ± 1.9^ab	4.5 ± 1.9^ab	4.6 ± 1.8^ab	5.0 ± 1.8^a	10.20	<0.01***

Values with a different letter within the same row are significantly different (P < 0.05).