Table 4.
Mean scores for sensory attributes for five beef patties substituted by tempeh at different levels in the pilot sensory study. The patties were evaluated by a small number of panelists (n = 14). a–c Within each row, means that do not share the same letters are significantly different (p < 0.05).
| Control | Bread Crumb 10% | Tempeh 10% | Tempeh 20% | Tempeh 30% | p Value | |
|---|---|---|---|---|---|---|
| Overall acceptability | 4.21 | 4.21 | 3.93 | 3.5 | 2.93 | 0.155 |
| Intensity of non-beef odors | 1.71 a | 2.57 a,b | 2.43 a,b | 2.57 a,b | 3.00 b | 0.045 |
| Intensity of beef odor | 4.66 a | 4.10 a,b | 3.94 a,b | 3.02 b | 2.11 c | 0.000 |
| Tenderness | 2.79 a | 4.29 c | 2.86 a,b | 4.00 c | 3.79 b,c | 0.000 |
| Chewiness | 2.57 a | 3.86 b | 2.36 a | 3.57 b | 3.57 b | 0.000 |
| Juiciness | 2.57 | 3.21 | 2.36 | 3.14 | 2.50 | 0.088 |
| Flavor intensity | 3.57 | 3.29 | 3.43 | 3.5 | 3.3 6 | 0.802 |
| Non-beef flavor | 1.86 a | 2.50 a,b | 2.64 a,b | 2.64 a,b | 3.43 b | 0.007 |
| Acceptance of flavor | 4.29 | 4.36 | 3.29 | 3.71 | 3.00 | 0.110 |