. 2023 Oct 15;33(5):1189–1194. doi: 10.1007/s10068-023-01430-x

Table 2.

Sensory evaluation of castella and sweet dough with various enzyme concentrations

Ingredient	CT_C	CT_low	CT_high	SD_C	SD_low	SD_mid	SD_high
Preference (dissatisfaction → satisfaction)	7.8 ± 0.9^a	7.9 ± 1.1^a	6.0 ± 0.9^b	8.0 ± 0.8^a	8.1 ± 0.7^a	7.6 ± 0.8^a	5.7 ± 0.9^c
Sweetness (not sweet → sweet)	7.5 ± 0.8^a	6.8 ± 0.6^a	5.5 ± 0.9^b	7.8 ± 1.0^a	7.6 ± 0.7^a	6.8 ± 0.9^b	4.8 ± 1.0^c
Saltiness (not salty → salty)	4.7 ± 1.1^a	4.9 ± 1.2^a	4.6 ± 0.8^a	4.8 ± 1.0^a	4.6 ± 1.1^a	4.7 ± 0.9^a	3.9 ± 0.8^a
Flavor (no flavor → flavorful)	5.5 ± 1.0^a	5.2 ± 1.0^a	5.3 ± 0.8^a	4.7 ± 0.9^a	5.0 ± 1.0^a	5.0 ± 1.1^a	5.1 ± 0.8^a
Crust color (bright → dark)	8.2 ± 0.7^a	8.0 ± 0.9^a	8.2 ± 0.7^a	6.9 ± 0.9^a	6.9 ± 1.0^a	7.2 ± 0.9^a	7.1 ± 0.8^a
Crumb color (bright → dark)	3.3 ± 0.8^a	3.5 ± 0.7^a	4.1 ± 0.8^a	2.2 ± 0.7^a	2.2 ± 0.9^a	2.1 ± 0.8^a	2.4 ± 0.8^a
Stickiness (non-sticky → sticky)	4.9 ± 0.8^a	4.8 ± 0.7^a	5.9 ± 0.8^a	4.2 ± 0.9^a	4.3 ± 0.8^a	4.9 ± 0.8^a	5.1 ± 0.8^a
Moistness (dry → moist)	6.6 ± 0.8^a	6.7 ± 1.2^a	7.3 ± 0.9^a	4.0 ± 0.9^a	4.3 ± 0.8^a	4.2 ± 0.7^a	4.2 ± 0.7^a

The sensory evaluation was made by 10 consumers under laboratory conditions using a 10-point hedonic scale (1-low quality,10-high quality)

The different lowercase letters a–c represent significant differences (p < 0.05) in a row for the same attributes