. 2021 Feb 24;7(2):e06279. doi: 10.1016/j.heliyon.2021.e06279

Table 5.

Sensory evaluation of control and pectin (Pe) and maltodextrin (M) and 100 ppm, 200 ppm and 300 ppm sodium chloride (SC) coated starfruit sample at day 0 and day 3.

Sensory evaluation (D0)
Attribute	Color	Aroma	Sweetness	Texture	Overall acceptability
Control at day 0	3.40 ± 0.94^a	3.30 ± 1.08^a	3.50 ± 1.19^b	3.90 ± 1.02^a	3.75 ± 0.85^a
Control at day 3	3.00 ± 0.92^a	2.70 ± 0.73^a	3.00 ± 1.07^a	3.30 ± 1.03^a	3.10 ± 0.72^a
Pe + M + 100 ppm SC at day 0	3.15 ± 0.99^a	2.95 ± 0.94^a	2.55 ± 1.15^a	3.40 ± 1.09^a	3.15 ± 0.99^a
Pe + M + 100 ppm SC at day 3	3.65 ± 1.23^ab	2.95 ± 0.83^a	2.95 ± 0.99^a	3.00 ± 0.97^a	3.25 ± 0.85^a
Pe + M + 200 ppm SC at day 0	3.15 ± 1.09^a	2.70 ± 1.03^a	2.85 ± 1.23^ab	3.30 ± 0.92^a	3.15 ± 0.67^a
Pe + M + 200 ppm SC at day 3	3.35 ± 0.75^ab	3.15 ± 0.75^a	2.75 ± 0.91^a	3.15 ± 1.09^a	3.10 ± 0.72^a
Pe + M + 300 ppm SC at day 0	2.90 ± 0.85^a	3.00 ± 1.03^a	3.05 ± 1.09^ab	3.60 ± 1.14^a	3.40 ± 0.99^a
Pe + M + 300 ppm SC at day 3	3.75 ± 1.16^b	3.15 ± 0.81^a	2.95 ± 1.05^a	3.19 ± 1.01^a	3.15 ± 0.88^a

^abValues with different letter within the column are significantly different (P < 0.05).