. 2017 Mar 3;54(5):1175–1183. doi: 10.1007/s13197-017-2492-0

Table 4.

Sensory evaluation scores of ice cream made using RS and maltodextrin

RS (%)	M (%)	Colour	Texture	Flavour	Total
0	0	4.4 ± 0.89^ab	2.6 ± 0.54^a	3.8 ± 0.83^bc	2.8 ± 0.83^a
1	1	4.4 ± 0.54^ab	3.6 ± 0.89^b	4.4 ± 0.54^c	4.2 ± 0.44 ^cd
1	0	4.2 ± 0.83^ab	3.8 ± 0.44^b	4.2 ± 0.83^bc	3.6 ± 0.89^abc
0	2	4.6 ± 0.54^bab	3.6 ± 0.54^b	4.0 ± 0.00^bc	3.8 ± 0.44^bcd
0	1	4.4 ± 0.54^ab	3.6 ± 0.54^b	4.0 ± 0.00^bc	3.4 ± 0.54^abc
2	2	4.2 ± 0.44^ab	4.0 ± 0.70^b	2.6 ± 0.54^a	3.4 ± 0.54^abc
1	2	3.8 ± 0.44^ab	4.0 ± 0.70^b	3.4 ± 0.54^ab	4.6 ± 0.54^d
2	0	3.6 ± 0.54^a	4.0 ± 0.70^b	3.0 ± 0.70^a	3.0 ± 0.70^ab
2	1	3.8 ± 0.44^ab	3.8 ± 0.45^b	2.8 ± 0.44^a	3.4 ± 0.89^abc

Mean with the same letter in each column are not significantly different at 95% level