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. 2014 Oct 11;52(8):5335–5340. doi: 10.1007/s13197-014-1598-x

Table 4.

Sensory scores of tarhana samples

	Color	Flavor	Consistency	Cohesiveness	Sourness	Overall acceptability
Control	8.5 ± 0.28^a	9.0 ± 0.14^a	8.6 ± 0.42^a	9.0 ± 0.42^a	9.0 ± 0.42^a	9.0 ± 0.42^a
15 % RSa	9.0 ± 0.71^a	8.8 ± 0.14^a	8.1 ± 0.14^a	9.0 ± 0.14^a	8.7 ± 0.28^a	8.8 ± 0.42^a
30 % RSa	8.1 ± 0.28^ab	8.1 ± 0.28^b	7.7 ± 0.28^a	8.1 ± 0.42^b	8.3 ± 0.42^a	7.7 ± 0.28^b
45 % RSa	7.2 ± 0.28^bc	7.2 ± 0.28^c	6.3 ± 0.42^b	7.2 ± 0.28^c	7.2 ± 0.28^bc	6.5 ± 0.42^c
15 % RSb	9.0 ± 0.14^a	7.2 ± 0.28^c	6.3 ± 0.42^b	6.5 ± 0.28^c	7.4 ± 0.28^b	7.3 ± 0.28^b
30 % RSb	7.2 ± 0.28^bc	6.3 ± 0.42^d	5.9 ± 0.57^b	5.4 ± 0.28^d	6.5 ± 0.14^c	6.3 ± 0.14^c
45 % RSb	6.3 ± 0.42^c	5.4 ± 0.28^e	3.1 ± 0.57^c	4.5 ± 0.42^e	4.5 ± 0.28^d	4.5 ± 0.28^d

Means with same letter within column are not significantly different (p < 0.05)

RS: resistant starch