Table 9.
Sensory comparison of chicken and commercial gelatins at a 95% confidence level.
| Flavour | Sample | Consumption Intention (%) | Attribute Evaluation * | ||||
|---|---|---|---|---|---|---|---|
| Aroma | Appearance | Flavor | Texture | Overall | |||
| Pineapple | Commercial | 94% | 7.0 ± 1.1 a | 7.1 ± 1.8 b | 7.1 ± 1.6 c | 6.7 ± 1.7 d | 7.0 ± 1.6 e |
| Experimental | 83% | 7.1 ± 1.9 a | 7.5 ± 2.4 b | 6.3 ± 2.8 c | 6.5 ± 2.4 d | 6.8 ± 2.4 e | |
| Grape | Commercial | 88% | 8.3 ± 0.9 f | 8.1 ± 0.7 h | 8.3 ± 0.6 i | 7.9 ± 0.9 k | 8.2 ± 0.8 l |
| Experimental | 83% | 7.5 ± 1.6 g | 7.7 ± 1.5 h | 6.9 ± 2.5 j | 6.3 ± 2.4 k | 7.1 ± 2.0 m | |
* similar letter indicates that there is no difference between the samples; ttabled, 95% = 1.66.