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. 2020 Jan 7;9(1):63. doi: 10.3390/foods9010063

Table 5.

Mean scores for sensory attributes of 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% p Value
Overall acceptability 5.42 5.44 5.38 0.97
Beef odor 4.19 a 3.53 b 3.78 b 0.00
Tenderness 3.23 c 4.64 a 4.14 b 0.00
Chewiness 2.65 c 4.05 a 3.43 b 0.00
Juiciness 3.66 b 3.95 ab 4.10 a 0.04
Flavor intensity 4.31 4.32 4.25 0.81
Non-beef flavor 2.43 b 3.41 a 3.11 a 0.00
Acceptance of flavor 5.62 5.60 5.42 0.64