. 2022 Mar 9;9:843832. doi: 10.3389/fnut.2022.843832

Table 2.

Sensory score results of the fat substitutes with different protein and konjac content levels and natural meat fat.

Sample	Juiciness	Chewiness	Texture state	Overall acceptability
S1K2	7.93 ± 0.96^a	5.83 ± 2.01^bc	5.13 ± 1.77^a	5.93 ± 1.9^bc
S1K4	6.07 ± 1.91^b	7.57 ± 1.43^a	6.67 ± 1.72^b	7.33 ± 1.60^a
S1K6	5.53 ± 1.88^b	7.53 ± 1.41^a	7.07 ± 1.28^b	7.20 ± 1.52^a
S5K2	5.27 ± 1.83^b	7.07 ± 2.02^ab	7.13 ± 1.51^b	7.00 ± 1.36^ab
S5K4	3.33 ± 1.45^c	5.70 ± 1.94^bc	7.00 ± 1.96^b	5.33 ± 1.72^c
S5K6	2.07 ± 1.39^d	4.53 ± 2.53^c	6.93 ± 2.76^b	4.00 ± 1.46^d
Natural fat (cook for 20 min)	4.97 ± 1.22^b	7.33 ± 2.01^a	7.60 ± 1.15^b	6.60 ± 1.44^ab

Results are presented as mean values ± standard deviation (n = 15). Different lowercase letters indicate significant differences among different samples.