. 2013 Nov 27;52(4):2288–2295. doi: 10.1007/s13197-013-1218-1

Table 6.

Effect of salt substitution and pea hull flour on the sensory characteristics of low fat chicken nuggets

Parameters	Control	Treat I	Treat II	Treat III	Treat IV
Appearance	7.37 ± 0.05^a	7.27 ± 0.05^ab	7.20 ± 0.04^b	7.00 ± 0.05^c	6.82 ± 0.07^d
Flavour	7.15 ± 0.05^a	7.12 ± 0.05^a	7.00 ± 0.06^ab	6.87 ± 0.07^bc	6.73 ± 0.07^c
Texture	7.30 ± 0.04^a	7.22 ± 0.04^a	7.02 ± 0.06^b	6.80 ± 0.08^c	6.63 ± 0.10^c
Saltiness	7.07 ± 0.07	7.03 ± 0.02	7.08 ± 0.06	7.05 ± 0.05	6.95 ± 0.06
Juiciness	7.22 ± 0.05^a	7.18 ± 0.04^a	6.97 ± 0.07^b	6.72 ± 0.08^c	6.47 ± 0.10^d
Overall acceptability	7.20 ± 0.05^a	7.18 ± 0.04^a	7.02 ± 0.07^a	6.82 ± 0.07^b	6.58 ± 0.09^c

Control: low fat chicken nuggets; Treat I: low fat low salt chicken nuggets; Treat II: low fat low salt chicken nuggets with 8 % PHF; Treat III: low fat low salt chicken nuggets with 10 % PHF; Treat IV: low fat low salt chicken nuggets with 12 % PHF

n = 30

Mean values with different superscript letters in the same row differ significantly (P < 0.05)