Table 2.
Sensory scores for products with different levels of PLRVs*
| Products | PLR incorporation,% | Appearance | Texture | Taste | Flavour | Overall acceptability |
|---|---|---|---|---|---|---|
| Burfi | 0 | 4.8 ± 0.42a | 4.9 ± 0.16a | 4.7 ± 0.48a | 4.7 ± 0.48a | 4.8 ± 0.24a |
| 50 | 4.7 ± 0.48a | 4.8 ± 0.48a | 4.6 ± 0.67a | 4.6 ± 0.70a | 4.7 ± 0.54a | |
| 75 | 4.7 ± 0.48a | 4.8 ± 0.52a | 4.7 ± 0.42a | 4.6 ± 0.70a | 4.7 ± 0.49a | |
| 100 | 4.1 ± 0.32b | 3.8 ± 0.42b | 4.0 ± 0.69b | 3.4 ± 0.52b | 3.9 ± 0.82b | |
| CD at 5% | 0.33 | 0.36 | 0.32 | 0.36 | 0.35 | |
| Butter coated balls | 0 | 4.6 ± 0.52 a | 4.9 ± 0.32 a | 4.6 ± 0.41 b | 4.6 ± 0.46 a | 4.6 ±0.52 a |
| 50 | 4.0 ±0.33 c | 4.6 ± 0.46 b | 4.4 ± 0.48 ab | 4.3 ± 0.63 b | 4.4 ±0.57 b | |
| 75 | 4.3 ± 0.54 b | 4.6 ± 0.46 b | 4.4 ± 0.48 ab | 4.3 ± 0.67 b | 4.5 ± 0.53 ab | |
| 100 | 4.5 ± 0.82 a | 4.8 ± 0.42 a | 4.6 ± 0.42 a | 4.5 ± 0.47 a | 4.6 ± 0.52 a | |
| CD at 5% | 0.19 | 0.14 | 0.26 | 0.14 | 0.12 | |
| Nutritious bar | 0 | 4.8 ± 0.42 a | 4.5 ± 0.00 a | 4.7 ± 0.54 a | 4.4 ± 0.52 a | 4.5 ± 0.53 a |
| 50 | 4.4 ± 0.52 b | 4.2 ± 0.46 b | 4.3 ± 0.42 b | 4.3 ± 0.48 a | 4.2 ± 0.42 b | |
| 75 | 4.4 ± 0.52 b | 4.2 ± 0.46 b | 4.3 ± 0.42 b | 4.3 ± 0.48 a | 4.2 ± 0.35 b | |
| 100 | 4.3 ± 0.48 b | 4.0 ± 0.52 c | 3.6 ± 0.52 c | 4.1 ± 0.32 a | 3.8 ± 0.42 c | |
| CD at 5% | 0.36 | 0.25 | 0.35 | 0.32 | 0.29 | |
| Instant Palathalik- alu | 0 | 4.8 ± 0.16a | 4.7 ± 0.32b | 4.8 ± 0.41a | 4.6 ± 0.26a | 4.6 ± 0.52a |
| 50 | 4.8 ± 0.13a | 4.6 ± 0.36bc | 4.7 ± 0.48ab | 4.6 ± 0.23a | 4.6 ± 0.59 ab | |
| 75 | 4.8 ± 0.24a | 4.6 ± 0.26bc | 4.7 ± 0.48ab | 4.6 ± 0.27a | 4.5 ± 0.53ab | |
| 100 | 4.8 ± 0.22a | 4.9 ± 0.12a | 4.8 ± 0.42a | 4.6 ± 0.27a | 4.6 ± 0.52a | |
| CD at 5% | 0.28 | 0.18 | 0.16 | 0.20 | 0.24 | |
| Instant kheer mix | 0 | 4.9 ± 0.10a | 4.9 ± 0.10a | 4.9 ± 0.13a | 4.8 ± 0.16a | 4.8 ± 0.26a |
| 50 | 4.8 ± 0.28a | 4.6 ± 0.31b | 4.8 ± 0.19a | 4.8 ± 0.25a | 4.7 ± 0.67a | |
| 75 | 4.8 ± 0.23a | 4.6 ± 0.24b | 4.8 ± 0.19a | 4.8 ± 0.20a | 4.7 ± 0.59a | |
| 100 | 4.9 ± 0.12a | 4.9 ± 0.10a | 5.0 ± 0.00a | 4.8 ± 0.19a | 4.8 ± 0.49a | |
| CD at 5% | 0.31 | 0.27 | 0.30 | 0.23 | 0.26 | |
| Instant upma mix | 0 | 5.0 ± 0.00 a | 4.8 ± 0.53 a | 4.7 ± 0.42 a | 4.5 ± 0.53 a | 4.7 ± 0.48 a |
| 50 | 4.5 ± 0.47 b | 4.4 ± 0.53 bc | 4.6 ± 0.46 a | 4.5 ± 0.47 a | 4.5 ± 0.53 ab | |
| 75 | 4.5 ± 0.47 b | 4.4 ± 0.47 bc | 4.6 ± 0.52 a | 4.5 ± 0.47 a | 4.5 ± 0.47 ab | |
| 100 | 4.5 ± 0.47 b | 4.5 ± 0.46 b | 4.7 ± 0.48 a | 4.5 ± 0.53 a | 4.6 ± 0.52 a | |
| CD at 5% | 0.30 | 0.24 | 0.29 | 0.21 | 0.18 | |
| Noodles | 0 | 4.7 ± 0.38a | 4.7 ± 0.31a | 4.8 ± 0.24a | 4.8 ± 0.20a | 4.8 ± 0.27a |
| 50 | 4.6 ± 0.44a | 4.7 ± 0.23a | 4.6 ± 0.46a | 4.8 ± 0.25a | 4.6 ± 0.55ab | |
| 75 | 4.6 ± 0.40a | 4.7 ± 0.29a | 4.6 ± 0.42a | 4.8 ± 0.25a | 4.7 ± 0.51a | |
| 100 | 4.6 ± 0.52a | 4.5 ± 0.32b | 4.4 ± 0.45b | 4.5 ± 0.25a | 4.4 ± 0.60c | |
| CD at 5% | 0.32 | 0.17 | 0.28 | 0.34 | 0.15 | |
| Extruded snack product | 0 | 4.8 ± 0.33 a | 4.8 ± 0.26 a | 4.9 ± 0.21 a | 4.9 ± 0.16 a | 4.9 ± 0.21 a |
| 50 | 4.6 ± 0.70 b | 4.8 ± 0.35 a | 4.4 ± 0.52 b | 4.9 ± 0.21 a | 4.7 ± 0.48 b | |
| 75 | 4.6 ±0.70 bc | 4.6 ±0.46 b | 4.4 ±0.46 bc | 4.9 ± 0.21 a | 4.5 ±0.47 c | |
| 100 | 4.8 ± 0.69 a | 4.8 ± 0.33 a | 4.9 ± 0.46 a | 4.9 ± 0.21 a | 4.9 ± 0.35 a | |
| CD at 5% | 0.23 | 0.17 | 0.36 | 0.24 | 0.18 |
Values with different superscripts in a column differ significantly (p < 0.05), (n = 10 panelists)
Max. sensory scores: 5-excellent, 4-very good, 3-good, 2-fair, 1-poor. * popular low grade rice varieties