2. Sensory Evaluation Parameters for Different Types of Noodles .
| color* | appearance* | aroma* | hardness | springiness | smoothness* | overall acceptability | |
|---|---|---|---|---|---|---|---|
| GG-YAN0 | 5.10 ± 1.06 | 5.13 ± 1.11 | 4.97 ± 1.25 | 4.03 ± 1.03b | 3.90 ± 0.71b | 4.37 ± 0.85 | 4.37 ± 1.00b |
| GG-YAN10 | 4.93 ± 1.08 | 4.90 ± 1.27 | 4.93 ± 1.20 | 5.33 ± 1.09a | 6.17 ± 0.91a | 4.33 ± 1.12 | 5.33 ± 1.24a |
| SC-YAN0 | 4.97 ± 0.60 | 5.07 ± 0.63 | 5.07 ± 0.85 | 3.87 ± 0.62b | 3.40 ± 0.66b | 4.27 ± 0.72 | 4.03 ± 0.48b |
| SC-YAN10 | 4.97 ± 0.71 | 5.07 ± 0.73 | 5.10 ± 0.83 | 5.90 ± 0.87a | 6.07 ± 0.77a | 4.20 ± 1.01 | 5.23 ± 0.76a |
| COM-YAN | 6.33 ± 0.88 | 5.50 ± 1.17 | 5.30 ± 1.37 | 3.33 ± 0.76 | 3.40 ± 1.16 | 5.93 ± 0.87 | 5.67 ± 1.24 |
a
Results display mean ± standard deviation (n = 30). Lettersa‑b indicate significant differences (p < 0.05) between different columns. *No significant difference (p > 0.05) was reported in the color, appearance, aroma, and smoothness of noodles. COM-YAN was used as a reference and excluded from statistical analysis.