Table 4.
Sensory evaluation scores for legume-based noodles.
| Sample | Appearance | Taste | Aroma | Texture | Hardness | Stickiness | Overall Acceptance |
|---|---|---|---|---|---|---|---|
| YP | 6.23 ± 1.07 a | 5.60 ± 1.25 a | 4.70 ± 1.39 a | 5.20 ± 1.63 a | 5.23 ± 1.65 a | 5.67 ± 1.40 a | 5.30 ±1.32 a |
| YP-U | 3.90 ± 1.32 b | 4.80 ± 1.03 a | 4.10 ± 1.24 a | 4.87 ± 1.33 a | 5.40 ± 1.28 a | 5.23 ± 1.22 ab | 4.57 ± 1.28 ab |
| CP | 5.23 ± 1.63 a | 4.77 ± 1.76 ab | 4.60 ± 1.29 a | 5.60 ± 2.03 a | 5.50 ± 1.96 a | 5.60 ± 1.81 a | 4.97 ± 1.94 a |
| LT | 3.20 ± 1.61 b | 4.60 ± 1.28 ab | 4.63 ± 1.60 a | 4.80 ± 1.45 ac | 4.73 ± 1.51 ab | 4.37 ± 1.50 b | 3.80 ± 1.40 b |
| CGF-A | 3.80 ± 1.37 b | 4.10 ± 1.56 b | 4.10 ± 1.36 a | 4.73 ± 1.51 b | 3.17 ± 1.57 b | 3.57 ± 1.23 c | 2.93 ± 1.32 c |
| CGF-B | 4.00 ± 1.11 b | 3.73 ± 1.80 b | 3.93 ± 1.56 a | 3.60 ± 1.61 bc | 4.10 ± 1.47 b | 4.00 ± 1.72 c | 3.40 ± 1.67 c |
All the values are means ± standard deviation SD of thirty individual determinations. In each evaluation, values with different alphabets were significantly different; p < 0.05 (Bonferroni correction).