Table 2.
Analyses of variance for the main effects and their interactions for each of the six attributes in sensory evaluation of MH and MRP100–140.
| Sensory Attributes | F-Values | |||||
|---|---|---|---|---|---|---|
| Sample (S) | Panelist (P) | Replication (R) | S × P | P × R | S × R | |
| (df = 8) | (df = 15) | (df = 3) | (df = 120) | (df = 45) | (df = 24) | |
| Caramel-like | 413.52 *** | 0.75 | 18.39 *** | 1.72 *** | 2.16 ** | 1.16 |
| Mushroom-like | 197.20 *** | 1.17 | 11.09 *** | 2.57 *** | 1.58 * | 0.65 |
| Meat-like | 455.16 *** | 1.42 | 1.92 | 2.10 *** | 1.35 | 1.14 |
| Continuity | 166.60 *** | 0.92 | 0.56 | 1.91 *** | 1.48 | 2.93 **** |
| Umami | 212.44 *** | 1.09 | 3.23 | 2.24 *** | 1.07 | 1.50 |
| Bitterness | 404.31 *** | 1.27 | 4.79 * | 3.22 *** | 1.48 | 0.70 |
* Significant at p < 0.05; ** Significant at p < 0.01; *** Significant at p < 0.001.