. 2021 Apr 6;9:e11113. doi: 10.7717/peerj.11113

Table 5. Sensory scores of commercial (cooked) rice noodles.

Rice noodles	Sensory score
	Color	Flavor	Taste	Softness	Stickiness	Elasticity	Overall acceptability
White
A	7.07 ±1.11^a	6.43 ±1.25^a	6.63 ±1.38^a	7.00 ±1.08^a	6.33 ±1.12^a	6.23 ±1.10^a	6.87 ±1.22^a
B	7.03 ±1.07^a	6.87 ±1.33^a	6.77 ±1.30^a	7.17 ±1.32^a	6.00 ±1.08^a	5.73 ±0.83^ab	7.00 ±1.14^a
C	7.20 ±1.35^a	6.17 ±1.15^ab	6.13 ±1.04^a	5.60 ±0.86^bc	5.50 ±0.82^b	5.27 ±0.45^bc	6.03 ±0.81^bc
D	7.10 ±1.21^a	6.50 ±1.07^a	6.40 ±1.13^a	5.83 ±0.91^b	6.27 ±1.08^a	5.90 ±0.99^ab	6.60 ±1.28^ab
E	6.67 ±1.27^b	5.77 ±1.01^b	5.17 ±0.59^b	4.60 ±0.56^c	5.07 ±0.78^b	4.57 ±0.50^c	5.30 ±0.47^c
Color
F	5.33 ±0.48^A	5.47 ±0.63^A	5.50 ±0.82^A	4.93 ±0.74^AB	5.40 ±0.56^A	4.93 ±0.83^AB	5.73 ±0.78^A
G	5.73 ±0.87^A	5.33 ±0.55^A	5.50 ±0.90^A	4.37 ±0.49^B	5.23 ±0.43^A	4.50 ±0.51^B	5.30 ±0.53^AB
H	5.40 ±0.62^A	5.83 ±1.02^A	5.80 ±1.30^A	5.20 ±0.48^A	5.43 ±0.57^A	5.20 ±0.55^A	5.87 ±0.94^A

Notes.

Sensory evaluation carried out by 9-point hedonic scale (9 = extremely like and 1 = extremely dislike, 30 untrained panelists). ^{a–c, A–B} superscript letters for white and colored rice noodles, the same superscript letters in a column are not significantly different at p < 0.05 level.