Table 5.
Mean ratings of consumers’ liking for rye bread samples. The size of each cluster is indicated (%).
| Sample | Cluster 1 (24%) | Cluster 2 (50%) | Cluster 3 (26%) | Mean (100%) |
|---|---|---|---|---|
| Control | 6.7abA | 6.8aA | 5.9bA | 6.5A |
| SPI 7 | 5.8aB | 5.9aB | 4.4bB | 5.5C |
| WPI 7 | 5.8aB | 4.7bC | 6.5aA | 5.5C |
| WPH 7 | 5.5BC | 5.6B | 5.7A | 5.6BC |
| WPH 7-TS | 4.8bC | 6.3aAB | 6.6aA | 6.0AB |
| WPH 4+ SPI 4 | 6.3A | 5.7B | 6.1A | 5.9BC |
Different lowercase letters within the same row indicate significant post hoc Fisher’s least significant difference (LSD) differences at p < 0.05; different capital letters within the same column indicate significant LSD differences at p < 0.05.