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. 2017 May 3;5(4):911–920. doi: 10.1002/fsn3.476

Table 6.

Sensory properties of the newly developed soup and locally available soup powders

Sample	Sensory attributes
Sample	Color	Texture	Flavor	Taste	Consistency	Overall acceptability
Soy–mushroom–moringa soup	8.5 ± 0.02^a	8.3 ± 0.01^a	8.4 ± 0.01^a	8.6 ± 0.02^a	8.5 ± 0.02^a	8.5 ± 0.02^a
S1	8.1 ± 0.01^d	8.0 ± 0.02^d	8.1 ± 0.01^b	8.0 ± 0.02^e	7.9 ± 0.03^f	8.0 ± 0.01^d
S2	8.0 ± 0.03^e	8.1 ± 0.01^c	8.0 ± 0.03^c	7.9 ± 0.04^f	8.0 ± 0.01^e	8.0 ± 0.03^d
S3	8.2 ± 0.02^c	8.2 ± 0.03^b	7.9 ± 0.02^d	8.2 ± 0.04^c	8.1 ± 0.02^d	8.1 ± 0.02^c
S4	8.1 ± 0.01^d	8.0 ± 0.01^d	7.8 ± 0.01^e	8.1 ± 0.02^d	8.2 ± 0.01^c	8.1 ± 0.01^c

Values are expressed as means ± standard deviation. Values with the same superscript in a column are not significantly different (p > .05).