Table 2.
Subjective ratings as a function if different food types (mean, standard deviations).
| High calorie | Low calorie | Processed | Whole | Sweet | Savory | |
|---|---|---|---|---|---|---|
| Palatability | 56.8 (16.8) | 60.9 (15.4) | 57 (16.1) | 62.8 (17) | 62.2 (16.6) | 55.5 (16.4) |
| Desire to eat | 32 (21.5) | 35.1 (20.7) | 32.4 (21) | 36.1 (21.7) | 37.5 (22.5) | 30.4 (21) |
| Valence | 52 (16.7) | 58.1 (16.2) | 52.3 (16.1) | 61.2 (18.3) | 56.9 (16.8) | 52.2 (15.7) |
| Arousal | 33.4 (20.9) | 34.7 (21.4) | 33.9 (20.6) | 34.6 (22.6) | 37 (22.3) | 32.2 (20.4) |
| Recognizability (%) | 94.6 (8.72) | 96.1 (9.30) | 93.2 (9.25) | 96.4 (7.3) | 94.4 (9.27) | 93.4 (10.4) |
| Familiarity (%) | 94.6 (8.73) | 96.2 (9.35) | 95.1 (8.42) | 97.6 (6.9) | 95.2 (9.58) | 96.1 (8.66) |
Recognizability and Familiarity were dichotomous yes/no decisions.