TABLE 2.
Mean scores of nine liking attributes for the consumer study of 16 mushroom–egg white patties
| Overall liking | Overall appearance liking | Overall flavor liking | Overall texture liking | Mushroom flavor liking | Meaty flavor liking | Egg white flavor liking | Firm texture liking | Mushroom‐egg white flavor pairing liking | |||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Steamed | White | 0% | 6.06a | 6.70b | 6.24a | 6.52b | ‐ | ‐ | 6.64b | 6.48b | ‐ |
| 10% | 5.92a | 6.00b | 6.05a | 6.15b | 5.79a | 5.53a | 6.00a,b | 6.06a,b | 5.90a | ||
| 20% | 5.92a | 5.24a | 6.30a | 5.72a,b | 6.41a | 5.79a | 6.10a,b | 5.67a,b | 6.15a | ||
| 30% | 5.55a | 4.64a | 5.89a | 5.13a | 6.07a | 5.78a | 5.74a | 5.37a | 5.66a | ||
| Crimini | 0% | 6.16a | 6.52b | 6.04a | 6.57b | ‐ | ‐ | 6.53b | 6.58b | ‐ | |
| 10% | 6.30a | 5.91b | 6.29a | 6.11a,b | 6.50a | 5.60a | 6.36a,b | 5.95a,b | 6.35a | ||
| 20% | 6.17a | 5.07a | 6.04a | 5.79a,b | 6.49a | 5.98a | 5.91a,b | 5.86a,b | 6.19a,b | ||
| 30% | 5.81a | 4.95a | 6.04a | 5.33a | 6.24a | 5.87a | 5.67a | 5.44a | 5.59a | ||
| Roasted | White | 0% | 5.99b | 6.22b | 6.05b | 5.90b | ‐ | ‐ | 6.53b | 5.85b | ‐ |
| 10% | 5.22a,b | 4.05a | 5.66a,b | 5.03a,b | 5.85a | 5.78a | 5.77a,b | 5.07a,b | 5.53a | ||
| 20% | 5.16a,b | 3.49a | 5.71a,b | 4.66a | 5.98a | 5.93a | 5.84a,b | 5.28a,b | 5.60a | ||
| 30% | 4.72a | 3.50a | 5.10a | 4.17a | 5.16a | 5.47a | 5.27a | 4.73a | 4.98a | ||
| Crimini | 0% | 6.67b | 7.15c | 6.70b | 6.79c | ‐ | ‐ | 6.99c | 6.68c | ‐ | |
| 10% | 5.70a | 4.75b | 6.03a,b | 5.89b | 6.24a | 5.82a | 6.40b,c | 6.09b,c | 5.99a | ||
| 20% | 5.80a,b | 3.90a,b | 6.19a,b | 5.48a,b | 6.37a | 6.15a | 6.05a,b | 5.68a,b | 6.01a | ||
| 30% | 5.24a | 3.52a | 5.52a | 4.90a | 5.61a | 5.60a | 5.68a | 5.18a | 5.30a | ||
| Cooking method | Steamed | 5.99b | 5.64b | 6.11b | 5.92b | 6.25b | 5.76a | 6.13a | 5.93b | 5.99b | |
| Roasted | 5.55a | 4.58a | 5.88a | 5.36a | 5.88a | 5.80a | 6.07a | 5.58a | 5.58a | ||
| Mushroom type | White | 5.59a | 5.01a | 5.88a | 5.43a | 5.88a | 5.71a | 5.99a | 5.58a | 5.65a | |
| Crimini | 6.00b | 5.25b | 6.12b | 5.88b | 6.27b | 5.84a | 6.21b | 5.95b | 5.94b | ||
| Mushroom level | 0% | 6.20c | 6.64c | 6.25b | 6.45c | ‐ | ‐ | 6.67c | 6.40c | ‐ | |
| 10% | 5.80b,c | 5.21b | 6.02a,b | 5.81b | 6.10a,b | 5.68a | 6.14b | 5.81b | 5.95b | ||
| 20% | 5.78b | 4.44a | 6.07b | 5.42b | 6.32b | 5.96a | 5.98b | 5.63b | 6.00b | ||
| 30% | 5.32a | 4.17a | 5.64a | 4.87a | 5.77a | 5.68a | 5.59a | 5.18a | 5.39a | ||
| F‐value | Cooking method (C) | 13.60*** | 91.16*** | 4.47* | 23.47*** | 7.95** | 0.08 | 0.30 | 9.25** | 8.80** | |
| Mushroom type (M) | 12.89*** | 4.72* | 4.11* | 14.90*** | 7.29** | 1.32 | 4.56* | 10.10** | 3.87* | ||
| Mushroom level (L) | 9.63*** | 101.64*** | 5.00** | 31.69*** | 5.30** | 3.01 | 19.74*** | 18.34*** | 7.86*** | ||
| C*M | 2.07 | 6.13* | 4.78* | 10.65** | 0.11 | 0.01 | 4.66* | 6.91** | 0.89 | ||
| C*L | 3.55 | 12.15 | 2.56 | 1.12 | 2.11 | 2.17 | 0.70 | 0.16 | 0.08 | ||
| M*L | 0.02 | 0.30 | 0.15 | 0.02 | 0.51 | 0.17 | 1.07 | 0.21 | 0.50 | ||
| C*M*L | 0.21 | 1.76 | 0.58 | 0.12 | 0.61 | 0.01 | 0.10 | 0.78 | 0.21 | ||
Different letters within each attribute across different mushroom proportions indicate significant difference between samples (one‐way ANOVA, p ≤ .05). F‐values for cooking method (C), mushroom type (M), and mushroom level (L) main effects, as well as interactions between them indicate their impact on each attribute (three‐way ANOVA, p ≤ .05).
*, **, ***: significant at p < .05, p < .01, and p < .001, respectively.