Table 3.
Mean values of significant descriptive sensory attributes for the sweet pumpkin porridge samples.
| Attribute | P1 | P2 | P3 | P4 | P5 | P6 | p-Value |
|---|---|---|---|---|---|---|---|
| Appearance | |||||||
| Yellow color | 6.2 d | 8.4 b | 6.0 d | 7.3 c | 11.0 a | 11.4 a | <0.0001 |
| Brown color | 8.4 a | 4.3 d | 7.0 b | 5.9 c | 2.5 e | 0.4 f | <0.0001 |
| Appearance Viscosityt |
8.0 ab | 7.6 b | 8.4 a | 8.1 ab | 4.8 c | 4.9 c | <0.0001 |
| Gloss | 5.0 c | 5.1 c | 3.7 d | 8.0 a | 7.1 b | 7.6 ab | <0.0001 |
| Turbidity | 4.9 b | 4.8 b | 6.5 a | 4.0 c | 4.5 bc | 2.5 d | <0.0001 |
| Aroma | |||||||
| Sweet pumpkin | 7.8 b | 10.0 a | 6.8 c | 8.4 b | 8.2 b | 6.0 d | <0.0001 |
| Sweet | 5.5 a | 4.7 b | 4.0 c | 4.3 bc | 4.9 ab | 4.8 b | <0.0001 |
| Gelatinized starch | 2.5 a | 1.1 b | 2.8 a | 2.2 a | 1.5 b | 2.2 a | <0.0001 |
| Sour | 0.5 c | 1.5 b | 2.7 a | 3.0 a | 1.5 b | 1.8 b | <0.0001 |
| Flavor | |||||||
| Sweet | 7.6 a | 7.8 a | 2.3 d | 5.6 c | 6.5 b | 7.8 a | <0.0001 |
| Salty | 1.1 cd | 1.5 c | 3.0 a | 2.1 b | 2.4 b | 1.0 d | <0.0001 |
| Sour | 0.4 d | 2.1 c | 3.3 b | 5.1 a | 2.3 c | 1.9 c | <0.0001 |
| Gelatinized starch | 2.5 b | 3.1 ab | 3.2 a | 0.8 c | 1.2 c | 2.8 ab | <0.0001 |
| Sweet pumpkin | 7.4 b | 9.9 a | 4.9 d | 6.5 c | 7.0 bc | 6.4 c | <0.0001 |
| Milk | 0.6 c | 1.8 a | 0.4 c | 1.3 b | 2.1 a | 1.1 b | <0.0001 |
| Mouthfeel | |||||||
| Chalky coating | 6.4 b | 2.1 d | 8.1 a | 1.3 e | 5.6 c | 2.3 d | <0.0001 |
| Residual | 8.2 a | 1.9 e | 6.6 b | 1.7 e | 4.5 c | 3.6 d | <0.0001 |
| Smooth swallowing |
2.5 c | 7.6 b | 3.1 c | 11.9 a | 7.0 b | 6.8 b | <0.0001 |
| Viscosity | 6.9 bc | 7.9 a | 7.6 ab | 7.9 a | 5.9 d | 6.3 cd | <0.0001 |
| Graininess | 9.5 a | 2.0 d | 3.4 c | 1.1 e | 2.6 d | 4.9 b | <0.0001 |
The same letter within the same row are not significantly different (p < 0.05).