TABLE 5.

Effects of lentil flour and beet powder on sensory attributes of pork bologna samples (n = 60 panelists)

Treatments	Color acceptability	Texture acceptability	Juiciness acceptability	Flavor acceptability	Overall acceptability	Purchase intent
CON	4.64 ± 0.13ab	4.03 ± 0.17ab	4.53 ± 0.13a	4.38 ± 0.16ns	4.20 ± 0.13a	3.49 ± 0.19ab
0.1B	4.23bc ± 0.12	3.80 ± 0.15b	4.37 ± 0.13ab	4.33 ± 0.15	3.98 ± 0.14ab	3.27 ± 0.19ab
0.3B	4.67 ± 0.13ab	4.12 ± 0.16ab	4.45 ± 0.14ab	4.32 ± 0.15	4.02 ± 0.16ab	3.35 ± 0.19ab
L0.0B	2.85 ± 0.15e	4.37 ± 0.14ab	4.25 ± 0.15ab	4.37 ± 0.17	3.92 ± 0.16ab	3.35 ± 0.19ab
L0.1B	3.12 ± 0.15de	4.20 ± 0.15ab	4.23 ± 0.14ab	4.13 ± 0.19	3.73 ± 0.16b	3.40 ± 0.19ab
L0.3B	3.70c ± 0.15d	4.00 ± 0.17ab	3.95 ± 0.15b	4.05 ± 0.21	3.95 ± 0.17ab	3.12 ± 0.21b
LCON	4.78 ± 0.12a	4.63 ± 0.12a	4.45 ± 0.12ab	4.50 ± 0.14	4.47 ± 0.12a	4.08 ± 0.18a
p‐value	<0.001	0.008	0.017	0.525	0.005	0.012

Note: Means ± standard error within the same column with the same letter are not significantly different (p < 0.05). Six‐point acceptability scales 1 = dislike very much, 6 = like very much. Five‐point scale for purchase intent: 1 = definitely would not, 2 = probably would not, 3 = might or might not, 4 = probably would, and 5 = definitely would.

Abbreviations: 0.1B, 0.1% beet powder; 0.3B, 0.3% beet powder; 0.5B, 0.5% beet powder; CON, 156 ppm sodium nitrite; L0.0B, 6% lentil flour; L0.1B, lentil flour with 0.1% beet powder; L0.3B, lentil flour with 0.3% beet powder; L0.5B, lentil flour with 0.5% beet powder; LCON, lentil flour with 156 ppm sodium nitrite; ns, no significant difference among treatments (p > 0.05).

P‐Values in bold indicate statistically significant results.