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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 6.

Means, standard error, and mean comparisons of sensory attributes of thickened liquids (n=48; 12 panelists, 4 sessions)

Attribute		Samples

		T0^a	TU1^a	TU2	TU3	TU4	TUC1^a	TUC2	TUC3	TUC4
Sweet	Mean	11.5^z	9.1^xy	9.2^xy	8.5^x	6.3^w	10.3^yz	9.7^yz	9.6^xy	8.4^x
	SE	0.36	0.36	0.36	0.36	0.36	0.36	0.36	0.36	0.36
Bitter	Mean	7.7^yz	8.6^z	8.5^z	8.7^z	7.9^yz	8.3^yz	7.8^yz	8.3^yz	6.7^y
	SE	0.36	0.36	0.36	0.36	0.36	0.36	0.36	0.36	0.36
Strawberry	Mean	9.0^yz	8.8^xyz	8.1^xyz	8.0^xy	6.3^w	9.5^z	8.4^xyz	8.4^xyz	7.3^wx
	SE	0.32	0.32	0.32	0.32	0.32	0.32	0.32	0.32	0.32
Adhesiveness	Mean	1.1^t	5.0^v	6.7^w	9.8^x	13.2^z	3.2^u	6.6^w	9.3^x	11.8^y
	SE	0.18	0.20	0.25	0.29	0.23	0.17	0.22	0.19	0.15
Chalkiness	Mean	6.8^y	9.7^z	10.2^z	10.4^z	9.8^z	6.8^y	6.9^y	6.5^y	6.0^y
	SE	0.34	0.28	0.32	0.26	0.31	0.24	0.25	0.33	0.26
Slipperiness	Mean	1.5^t	3.3^u	4.5^v	6.3^wx	6.1^w	3.5^u	7.4^x	11.6^y	13.6^z
	SE	0.11	0.17	0.22	0.31	0.15	0.20	0.25	0.29	0.17
Perceived Viscosity	Mean	0.7^t	4.1^v	6.9^w	10.9^x	13.6^z	2.5^u	6.1^w	10.2^x	12.6^y
	SE	0.21	0.21	0.21	0.21	0.21	0.21	0.21	0.21	0.21
Ease of Manipulation	Mean	0.8^s	3.8^u	6.9^w	11.3^y	14.2^z	2.6^t	5.6^v	9.4^x	11.8^y
	SE	0.15	0.19	0.26	0.19	0.09	0.15	0.21	0.33	0.20

^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)