Table 2.
The sensory and acceptability characteristics of three different salt types
| N | Mean | Std. Deviation | Std. Error | 95% Confidence Interval for Mean | Minimum | Maximum | |||
|---|---|---|---|---|---|---|---|---|---|
| Lower Bound | Upper Bound | ||||||||
| Appearance | IS | 286 | 1.6678 | 0.96144 | 0.05685 | 1.5559 | 1.7797 | 1.00 | 5.00 |
| DFS | 305 | 1.7246 | 0.96802 | 0.05543 | 1.6155 | 1.8337 | 1.00 | 5.00 | |
| QFS | 308 | 1.6591 | 0.97727 | 0.05569 | 1.5495 | 1.7687 | 1.00 | 5.00 | |
| Total | 899 | 1.6841 | 0.96848 | 0.03230 | 1.6207 | 1.7475 | 1.00 | 5.00 | |
| Colour | IS | 286 | 1.7413 | 1.01368 | 0.05994 | 1.6233 | 1.8592 | 1.00 | 5.00 |
| DFS | 305 | 1.7574 | 0.98014 | 0.05612 | 1.6469 | 1.8678 | 1.00 | 5.00 | |
| QFS | 308 | 1.7013 | 0.97279 | 0.05543 | 1.5922 | 1.8104 | 1.00 | 5.00 | |
| Total | 899 | 1.7330 | 0.98763 | 0.03294 | 1.6684 | 1.7977 | 1.00 | 5.00 | |
| Taste | IS | 286 | 1.5524 | 0.93041 | 0.05502 | 1.4442 | 1.6607 | 1.00 | 5.00 |
| DFS | 305 | 1.6426 | 1.00663 | 0.05764 | 1.5292 | 1.7560 | 1.00 | 5.00 | |
| QFS | 308 | 1.6201 | 0.99273 | 0.05657 | 1.5088 | 1.7314 | 1.00 | 5.00 | |
| Total | 899 | 1.6062 | 0.97782 | 0.03261 | 1.5422 | 1.6702 | 1.00 | 5.00 | |
| Acceptability | IS | 286 | 1.4825 | 0.88934 | 0.05259 | 1.3790 | 1.5860 | 1.00 | 5.00 |
| DFS | 305 | 1.5738 | 0.96755 | 0.05540 | 1.4648 | 1.6828 | 1.00 | 5.00 | |
| QFS | 306 | 1.5523 | 0.95413 | 0.05454 | 1.4450 | 1.6596 | 1.00 | 5.00 | |
| Total | 897 | 1.5373 | 0.93839 | 0.03133 | 1.4759 | 1.5988 | 1.00 | 5.00 | |