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. Author manuscript; available in PMC: 2019 Jun 1.

Published in final edited form as: Food Hydrocoll. 2018 Jan 2;79:208–217. doi: 10.1016/j.foodhyd.2017.12.035

Table 5.

Means, standard error, and mean comparisons of sensory attributes of thickened liquids (n=44; 11 panelists, 4 sessions)

Attribute		Samples

		T0^a	TU1^a	TU2	TU3	TU4	TUC1^a	TUC2	TUC3	TUC4
Sweet	Mean	9.6^z	7.0^x	7.0^x	7.1^xy	6.5^x	8.6^yz	9.4^z	9.0^z	9.9^z
	SE	0.39	0.39	0.39	0.39	0.39	0.39	0.39	0.39	0.39
Sour	Mean	9.7^yz	10.1^z	8.9^xyz	8.3^xy	7.7^wx	7.6^wx	6.5^vw	5.9^v	3.7^u
	SE	0.34	0.34	0.34	0.34	0.34	0.34	0.34	0.34	0.34
Lemon	Mean	10.2^z	8.3^xy	6.4^v	6.9^vwx	6.8^wx	8.7^yz	8.4^xy	8.1^wxy	6.2^v
	SE	0.33	0.33	0.33	0.33	0.33	0.33	0.33	0.33	0.33
Adhesiveness	Mean	0.1^u	6.2^w	8.0^x	9.7^y	13.6^z	2.4^v	5.1^w	7.5^x	13.6^z
	SE	0.12	0.26	0.27	0.51	0.17	0.19	0.29	0.34	0.16
Graininess	Mean	0.0^x	9.0^z	9.2^z	8.7^z	6.0^y	0.0^x	0.2^x	0.1^x	0.1^x
	SE	0.35	0.35	0.35	0.35	0.35	0.35	0.35	0.35	0.35
Slipperiness	Mean	0.2^u	4.3^w	4.3^w	5.4^wx	5.6^x	2.7^v	6.5^x	10.0^y	14.3^z
	SE	0.27	0.27	0.27	0.27	0.27	0.27	0.27	0.27	0.27
Perceived Viscosity	Mean	0.0^s	6.4^v	8.0^w	10.8^x	14.2^z	2.3^t	4.9^u	7.4^vw	13.3^y
	SE	0.14	0.24	0.24	0.26	0.17	0.19	0.29	0.29	0.26
Ease of Manipulation	Mean	0.1^t	5.8^v	7.3^x	10.0^y	13.5^z	1.7^u	3.7^v	6.5^wx	12.8^z
	SE	0.10	0.23	0.28	0.30	0.19	0.14	0.24	0.24	0.20
Ease of Swallowing	Mean	0.2^s	5.9^w	7.5^x	9.6^y	12.1^z	2.2^u	4.3^v	7.2^x	13.1^z
	SE	0.12	0.26	0.24	0.29	0.20	0.17	0.25	0.26	0.30

^a

T: no thickener added; TUC: Thicken Up Clear (xanthan gum); TU: Thicken Up (cornstarch); 0–4 indicate viscosity level on IDDSI scale

^s–z

Means in the same row followed by the same superscript are not significantly different according to a Tukey’s multiple range test (P≥0.05)