. 2020 Jul 5;6(7):e04350. doi: 10.1016/j.heliyon.2020.e04350

Table 4.

Sensory properties of snack.

Samples	Appearance	Flavor	Texture	Total acceptance
DX1	4.3 ± 0.27^a	4.25 ± 0.24^a	3.8 ± 0.31^b	4.05 ± 0.19^ab
DX2	4.25 ± 0.25^a	4.2 ± 0.22^a	4.1 ± 0.25^a	4.25 ± 0.23^a
DX3	4.25 ± 0.25^a	4.1 ± 0.23^a	4 ± 0.12^a	4.15 ± 0.29^a
DP1	4.27 ± 0.13^a	4.2 ± 0.24^a	4.15 ± 0.27^a	4.2 ± 0.22^a
DP2	4.15 ± 0.27^a	4 ± 0.24^a	4.3 ± 0.27^a	4.15 ± 0.26^a
DP3	4.23 ± 0.25^a	4.15 ± 0.28^a	4.35 ± 0.28^a	4.2 ± 0.21^a
D	4.02 ± 0.21^b	3 ± 0.15^b	3.1 ± 0.11^bc	3.25 ± 0.14^bc
CNT	3.45 ± 0.25^c	2.8 ± 0.14^b	2.35 ± 0.28^c	2.7 ± 0.17^c

D: snack core coated with chocolate and without hydrocolloids coating; CNT: Core only; DX1, 2,3: snack core coated with xanthan gum (1: 0.25%; 2: 0.39%; 3: 0.54%) and chocolate; DP1,2,3: snack core coated with Persian gum (1: 1.5%; 2: 2%; 3: 2.5%) and chocolate. Different letters (a, b, c) in the same column indicate significant differences (p < 0.05).