Table 4.
Consumer acceptability of the six buckwheat jellies (1).
| Sample (2) | p-Value (3) | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| BJ_265 | BJ_153 | BJ_870 | BJ_453 | BJ_335 | BJ_916 | ||||||||
| Mean | SD | Mean | SD | Mean | SD | Mean | SD | Mean | SD | Mean | SD | ||
| Color liking | 4.60 | 1.49 | 4.81 | 1.46 | 4.62 | 1.41 | 4.89 | 1.49 | 4.95 | 1.43 | 5.04 | 1.57 | 0.381 |
| Smell liking | 4.60 | 1.83 | 4.51 | 1.62 | 4.53 | 1.51 | 4.55 | 1.49 | 4.44 | 1.79 | 4.89 | 1.74 | 0.658 |
| Savory taste liking | 4.99 | 1.84 | 4.67 | 1.62 | 4.60 | 1.50 | 4.63 | 1.46 | 4.89 | 1.80 | 5.19 | 1.71 | 0.203 |
| Aftertaste liking | 4.59 | 1.96 b | 4.70 | 1.60 b | 4.32 | 1.54 b | 4.67 | 1.66 b | 4.86 | 1.75 b | 5.44 | 1.67 a | 0.004 |
| Harmony with the sauce | 4.44 | 1.83 c | 4.89 | 1.72 bc | 4.63 | 1.73 c | 5.26 | 1.67 ab | 5.34 | 1.73 ab | 5.70 | 1.66 a | <0.001 |
| Overall liking | 4.15 | 1.82 c | 4.42 | 1.63 cd | 4.29 | 1.49 cd | 4.82 | 1.53 bc | 5.19 | 1.82 ab | 5.72 | 1.65 a | <0.001 |
| Recommend | 3.30 | 1.78 d | 3.62 | 1.82 cd | 3.58 | 1.79 cd | 4.06 | 1.85 bc | 4.37 | 2.11 ab | 4.85 | 1.85 a | <0.001 |
| Try again | 2.96 | 1.75 c | 3.10 | 1.78 c | 3.13 | 1.72 c | 3.80 | 1.85 b | 4.06 | 2.09 b | 4.68 | 1.89 a | <0.001 |
(1) Consumer acceptability test was conducted by 93 panelists using the nine-point hedonic scaling method (one point: dislike extremely, five points: moderate, nine points: like extremely). (2) Sample information: BJ 265 (0% mung bean powder), BJ 153 (5% mung bean powder), BJ_870 (10% mung bean powder), BJ_453 (15% mung bean powder), BJ_335 (20% mung bean powder) and BJ_916 (25% mung bean powder). (3) p-value by ANOVA. a–d Different superscript letters mean significantly different among groups at α = 0.05 level by Duncan’s multiple range test.