Table 7.
Comparison of intensities of sensory attributes based on descriptive test conducted through panel evaluation
| Sensory attribute | Cluster | ||
|---|---|---|---|
| 1 | 2 | 3 | |
| Initial starchy coating | 64.3±11.9 | 53.4±4.8 | 72.3±6.4 |
| Slickness | 66.8±14.5 | 55.8±8.3 | 69.3±13.3 |
| Roughness | 45.6±7.1 | 50.2±12.7 | 40.8±7.5 |
| Stickiness to the lips | 76.7±16.1 | 58.6±14.2 | 99.6±3.5 |
| Stickiness between grains | 76.6±16.6 | 55.4±12.2 | 82.5±4.4 |
| Springiness | 59.0±7.7 | 49.3±7.6 | 55.2±4.2 |
| Cohesiveness | 69.9±8.4 | 49.4±10.2 | 68.0±7.3 |
| Hardness | 56.1±4.7 | 51.7±6.3 | 43.5±8.3 |
| Uniformity of bite | 93.3±5.2 | 65.9±10.0 | 91.6±9.7 |
| Cohesiveness of mass | 90.8±4.1 | 83.1±12.8 | 107.8±5.8 |
| Moisture absorption | 65.5±13.1 | 64.7±6.3 | 70.5±7.6 |
| Residual loose particles | 68.9±5.4 | 75.1±8.9 | 55.7±11.1 |
| Toothpack | 71.5±9.4 | 51.2±15.1 | 66.4±7.2 |