Table 5.
Sensory overall acceptability scores of the finished products
| Formula 1 | No. of subject | Overall acceptability 2,3 | |
|---|---|---|---|
| Before tasting | After tasting | ||
| MS | 109 | 4.08 ± 0.92 | 4.57a ± 0.66 |
| RS | 110 | 3.95 ± 0.84 | 4.57a ± 0.58 |
| MD | 110 | 3.80 ± 0.90 | 4.01b ± 0.94 |
| RD | 108 | 3.88 ± 0.90 | 4.03b ± 0.88 |
| MSO | 109 | 3.72 ± 0.79 | 3.91b ± 0.95 |
| RSO | 107 | 3.76 ± 0.88 | 4.03b ± 0.95 |
1Main carbohydrate sources i.e. M: mung bean starch, R: polished rice + brown rice flours.
Kind of product i.e. S: snack flake, D: instant drink, SO: instant soup.
2Rated on 5-point smiley scale: 1, dislike very much; 3, neither like nor dislike; 5, like very much.
3Values within the same column without superscript or with the same superscript are not significantly different (p > 0.05).