Table 3.
Sensorial characterisation of snack bars (n = 81) with and without FDEBP.
| Snack Bars | Acceptance | Colour | Smell | Texture | Flavour | Sweetness |
|---|---|---|---|---|---|---|
| 1A | 7.00 ± 1.11 a | 6.74 ± 1.13 c | 7.38 ± 1.39 c | 7.28 ± 1.26 c | 7.21 ± 1.57 b | 6.85 ± 1.53 c |
| 1B | 7.40 ± 0.96 a | 7.51 ± 1.04 b | 7.44 ± 1.29 c | 7.52 ± 1.14 b | 7.20 ± 1.73 b | 6.96 ± 1.69 c |
| 1C | 7.70± 1.02 b | 7.93 ± 0.98 a | 7.51 ± 1.38 b | 7.44 ± 1.19 b | 7.23 ± 1.66 b | 7.11 ± 1.59 b |
| 2A | 7.95 ± 0.99 b | 7.89 ± 1.08 a | 8.17 ± 0.98 a | 8.25 ± 0.92 a | 8.25 ± 0.92 a | 8.05 ± 1.15 a |
| 2B | 7.91 ± 1.00 b | 7.83 ± 0.92 a | 7.99 ± 1.07 a | 8.09 ± 0.96 a | 8.09 ± 0.96 a | 7.99 ± 1.15 a |
| 2C | 8.00 ± 0.99 b,c | 8.12 ± 0.90 a | 7.98 ± 1.13 a | 7.89 ± 1.21 a | 8.01 ± 1.09 a | 7.98 ± 1.20 a |
| 3A | 7.17 ± 1.36 a | 7.27 ± 1.18 b | 7.41 ± 1.06 c | 7.38 ± 0.99 c | 7.06 ± 1.42 c | 6.84 ± 1.44 c |
| 3B | 7.85 ± 0.99 b | 7.80 ± 0.99 a | 7.64 ± 1.19 b | 7.83 ± 0.97 a | 7.11 ± 1.61 c | 7.07 ± 1.68 b |
| 3C | 8.04 ± 0.93 c | 8.19 ± 0.88 a | 7.63 ±1.30 b | 7.60 ± 1.14 b | 7.26 ± 1.60 b | 7.17 ± 1.65 b |
The outcomes (presented as mean values ± SD, n = 81) exhibit distinct letters (a–c) in each column, denoting significant variations (p < 0.05) among the employed substrate types (as specified in Table 1), established using a one-way ANOVA, multiple comparisons test, and Tukey’s multiple range test (p = 0.05).