TABLE 5.
Orthogonal test result of flavor agent
| No. | A (Xylitol) | B (Ascorbic acid) | C (Apple essence) | D (Maltodextrin) | Color | Smell | Texture | Taste | Total |
|---|---|---|---|---|---|---|---|---|---|
| 1 | 1 (10) | 1 (2) | 1 (0.6) | 1 (8) | 23.2 | 14.5 | 11.5 | 14.2 | 63.4 ± 3.80d |
| 2 | 1 | 2 (4) | 2 (0.9) | 2 (10) | 22.5 | 15.3 | 16.7 | 21.5 | 76.0 ± 3.69b |
| 3 | 1 | 3 (6) | 3 (1.2) | 3 (12) | 13.2 | 6.8 | 13.2 | 18.9 | 52.1 ± 2.57e |
| 4 | 2 (20) | 1 | 2 | 3 | 29.6 | 18.6 | 18.5 | 26.4 | 93.1 ± 2.09a |
| 5 | 2 | 2 | 3 | 1 | 25.5 | 14.2 | 13.4 | 14.7 | 67.8 ± 2.05c |
| 6 | 2 | 3 | 1 | 2 | 14.2 | 16.5 | 12.1 | 13.5 | 56.3 ± 7.19e |
| 7 | 3 (30) | 1 | 3 | 2 | 23.5 | 15.2 | 13.7 | 22.5 | 74.9 ± 5.67b |
| 8 | 3 | 2 | 1 | 3 | 24.2 | 15.4 | 11.4 | 23.5 | 74.5 ± 2.29b |
| 9 | 3 | 3 | 2 | 1 | 5.7 | 10.3 | 12.5 | 8.0 | 36.5 ± 2.87f |
| K1 | 63.8 | 77.1 | 64.7 | 55.9 | |||||
| K2 | 72.4 | 72.8 | 68.5 | 69.1 | |||||
| K3 | 62.0 | 48.3 | 64.9 | 73.2 | |||||
| R | 10.4 | 28.8 | 3.8 | 17.3 |
K was represented the average value of each levels of factors.
R was represented the range value of each factor.
Data are means ± SD (n ≥ 2). Values within columns with different letters are significantly different (p < .05).