. 2015 May 15;3(6):527–538. doi: 10.1002/fsn3.244

Table 8.

Mean scores and their standard deviations of sensory attributes of the bean‐based composite, maize, and millet porridges on a 9‐point hedonic scale

Attribute	Mean score ± their Standard Deviations^a
Attribute	Bean‐based composite porridge	Maize porridge	Millet porridge
Overall appearance	7.2 ± 0.8^ac	7.0 ± 0.9^a	5.9 ± 1.5^ab
Color	7.3 ± 0.8^a	7.3 ± 1.0^a	6.0 ± 1.5^b
Smell	6.7 ± 0.9^a	6.5 ± 0.9^a	5.8 ± 1.4^a
Texture	7.2 ± 0.8^a	7.5 ± 0.8^a	5.5 ± 1.5^b
Taste	7.3 ± 1.0^a	7.3 ± 0.9^a	5.8 ± 0.9^b
Flavor	6.7 ± 0.9^ac	6.3 ± 1.2^a	5.8 ± 1.0^ab
Mouth feel	7.1 ± 0.8^a	7.1 ± 1.0^a	5.7 ± 1.5^b
After taste	6.9 ± 0.7^a	6.6 ± 1.1^a	5.3 ± 1.6^b
Overall acceptability	7.4 ± 0.7^a	7.3 ± 0.7^a	6.2 ± 0.9^b

Figures in a row with the same letter as their first superscript are not significantly different. Figures in a row with the same letter as their second superscript are not significantly different (P < 0.05). Rows were compared to establish how different sensory attributes were between the three porridges.

Scores 1 – Dislike extremely, 2 – Dislike very much, 3 – Dislike moderately, 4 – Dislike slightly, 5 – Neither like nor dislike, 6 – Like slightly, 7 – Like moderately, 8 – Like very much, 9 – Like extremely.