Table 3.
Summary of main and interaction effects on the sensory attributes of injera and their level of statistical significance.
| Flour Type | Storage Time | Panellist | Flour Type × Storage Time | ||
|---|---|---|---|---|---|
| Aroma | Fermented aroma | ns | *** | *** | ns |
| Sorghum aroma | * | *** | *** | ns | |
| Musty/stale aroma | *** | * | *** | ns | |
| Overall aroma | *** | *** | *** | ns | |
| Appearance | Shininess of top * | *** | ns | *** | * |
| Shininess of bottom * | *** | ns | *** | ns | |
| Eye size * | *** | ns | *** | ns | |
| Eye evenness * | *** | * | *** | ** | |
| Texture (assessed by hand) | Softness-1 * | *** | *** | *** | *** |
| Sponginess-1 | *** | *** | *** | ns | |
| Flexibility | *** | *** | *** | * | |
| Rollability * | *** | *** | *** | ** | |
| Stickiness * | *** | *** | *** | * | |
| Texture (assessed in mouth) | Chewiness | ** | *** | *** | ns |
| Softness-2 * | *** | *** | *** | ns | |
| Sponginess-2 | *** | *** | *** | ns | |
| Breakability | ns | ** | *** | ns | |
| Grittiness * | * | ns | *** | ns | |
| Dry mouthfeel | ns | ns | *** | ns | |
| Flavour | Sourness * | *** | ns | *** | ns |
| Bitterness * | ** | *** | *** | ns | |
| Starchy | ns | ** | *** | ns | |
| Sweetness * | ns | *** | *** | ns | |
| Overall flavor | *** | *** | *** | ns | |
| Aftertaste | Sourness * | *** | *** | *** | ns |
| Bitterness * | ns | *** | *** | ns | |
| Dry mouthfeel | ns | ns | *** | ns | |
| Fine particles | *** | * | *** | ns | |
| Astringent | ** | * | *** | ns | |
| Lingering | ** | *** | *** | ns |
* Attributes used by [6], attributes without symbol were developed by the panel in this present work, *** p < 0.001, ** p < 0.01, * p < 0.05, ns = not significant.