Table 1.

Sensory evaluation results of pasta samples.

	Salinity	YPP	WP	p Value
saltiness	0.50%	4.56 ± 1.05	4.59 ± 1.60	0.920
	0.75%	5.57 ± 1.35	4.54 ± 1.55	0.010 *
	1.00%	6.18 ± 1.49	5.89 ± 1.31	0.450
umami	0.50%	5.56 ± 1.28	5.15 ± 1.38	0.266
	0.75%	6.43 ± 1.07	5.18 ± 1.16	0.000 ***
	1.00%	6.04 ± 1.37	5.39 ± 1.13	0.062 †
sweetness	0.50%	5.15 ± 1.29	5.07 ± 1.69	0.857
	0.75%	5.21 ± 1.40	4.82 ± 1.70	0.349
	1.00%	5.29 ± 1.41	4.79 ± 1.57	0.216
bitterness	0.50%	4.78 ± 2.04	2.74 ± 1.58	0.000 ***
	0.75%	3.82 ± 2.11	2.39 ± 1.57	0.005 **
	1.00%	4.25 ± 2.19	2.86 ± 1.64	0.008 **
sourness	0.50%	3.89 ± 1.80	3.22 ± 1.78	0.178
	0.75%	2.93 ± 1.92	3.11 ± 1.61	0.721
	1.00%	3.39 ± 1.87	3.39 ± 1.39	1.000
kokumi	0.50%	5.59 ± 1.42	4.63 ± 1.45	0.017 *
	0.75%	5.82 ± 1.12	4.64 ± 1.57	0.002 **
	1.00%	5.57 ± 1.40	4.54 ± 1.64	0.014 *
overall acceptance	0.50%	5.11 ± 1.74	5.70 ± 1.14	0.145
	0.75%	5.96 ± 1.62	5.68 ± 1.61	0.511
	1.00%	5.68 ± 1.44	5.64 ± 1.39	0.925

All the value are mean ± SD of 27 individual determinations. * p value < 0.05. ** p value < 0.01. *** p value < 0.001. † p value < 0.1.