Table V.
Result of In Situ Palatability Study
| Palatability parameters | |||||
|---|---|---|---|---|---|
| Formulation code | Taste | Aftertaste | Mouthfeel | Ease of handling | Acceptance |
| A | 2.0 ± 0.1 | 2.0 ± 0.4 | 2.0 ± 0.1 | 4.0 ± 0.1 | 2.0 ± 0.1 |
| B | 3.0 ± 0.3 | 3.0 ± 0.5 | 3.0 ± 0.2 | 4.0 ± 0.1 | 3.0 ± 0.1 |
| C | 3.0 ± 0.5 | 3.0 ± 0.3 | 3.0 ± 0.4 | 4.0 ± 0.1 | 3.0 ± 0.1 |
| D | 3.0 ± 0.6 | 3.0 ± 0.3 | 3.0 ± 0.4 | 4.0 ± 0.2 | 3.0 ± 0.2 |
| E | 4.0 ± 0.4 | 4.0 ± 0.4 | 4.0 ± 0.4 | 4.0 ± 0.1 | 4.0 ± 0.2 |
| F | 3.0 ± 0.4 | 3.0 ± 0.6 | 3.0 ± 0.4 | 4.0 ± 0.1 | 3.0 ± 0.2 |
| G | 3.0 ± 0.1 | 3.0 ± 0.2 | 3.0 ± 0.3 | 4.0 ± 0.2 | 3.0 ± 0.2 |
| H | 2.0 ± 0.2 | 2.0 ± 0.2 | 3.0 ± 0.2 | 4.0 ± 0.2 | 3.0 ± 0.2 |
| Statistical analysis (Kruskal–Wallis test) | p < 0.05 | p < 0.05 | p < 0.05 | p > 0.05 | p < 0.05 |
| Post hoc test (Mann–Whitney test) | E and A (p < 0.05) | E and A (p < 0.05) | E and A (p < 0.05) | – | E and A (p < 0.05) |
| E and B (p < 0.05) | E and B (p < 0.05) | E and B (p < 0.05) | E and B (p < 0.05) | ||
| E and C (p < 0.05) | E and C (p < 0.05) | E and C (p < 0.05) | E and C (p < 0.05) | ||
| E and D (p < 0.05) | E and D (p < 0.05) | E and D (p < 0.05) | E and D (p < 0.05) | ||
| E and F (p < 0.05) | E and F (p < 0.05) | E and F (p < 0.05) | E and F (p < 0.05) | ||
| E and G (p < 0.05) | E and G (p < 0.05) | E and G (p < 0.05) | E and G (p < 0.05) | ||
| E and H (p < 0.05) | E and H (p < 0.05) | E and H (p < 0.05) | E and H (p < 0.05) | ||
Mean ± SD, n = 16