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Effect of dumpling products and cooking methods by clusters on dumpling acceptability
| Cluster 1 (n = 46) Neutral consumers |
Cluster 2 (n = 40) Dumpling likers |
|
|---|---|---|
| Dumplings effects | ||
| WBC | 5.6a1 | 7.4a |
| JBC | 5.6a | 7.5a |
| GH | 4.7b | 6.3b |
| SGH | 5.7a | 7.4a |
| LSD | 0.3673 | 0.2979 |
| p-value | < 0.0001 | < 0.0001 |
| Cooking effects | ||
| Air frying | 5.6a | 7.1b |
| Pan frying | 5.9a | 7.5a |
| MWO | 5.2b | 7.0b |
| Steam | 5.1b | 7.0b |
| LSD | 0.3673 | 0.2979 |
| p-value | < 0.0001 | 0.0015 |
1a, b indicate significant differences between samples for each treatment
