Table 6.

Sensory intensity ratings of liquid products given as mean values

	Soup of exotic fruits	Thickened soup of exotic fruits	Vegetable soup	Thickened vegetable soup	Meat soup	Thickened meat soup
Chewing resistance	4	14	7	15	8	19
Grainy	5	8	10	11	27	38
Particles	3	5	2	5	6	18
Porous	7	24	10	22	16	30
Wobbling	8	33	8	25	18	35
Melting	10	37	12	26	16	34
Rough	9	12	18	12	35	45
Creamy	16	80	27	67	37	72
Firmness	9	30	10	22	15	30
Ease of swallow	65	83	71	78	71	74
Homogeneous	90	91	84	90	77	64
Particles after swallowing	5	6	6	9	37	39