Sensory characteristics/
Treatments
Scores on 9 point hedonic scale
Color Texture Flavor Taste Overall acceptability
T0 (Control) 7.55 ± 0.20 7.65 ± 0.22 7.65 ± 0.15 7.55 ± 0.15 7.60 ± 0.15
T1 (4%) 8.25 ± 0.25 8.40 ± 0.21 8.10 ± 0.10 8.05 ± 0.09 8.20 ± 0.16
T2 (8%) 8.45 ± 0.22 8.40 ± 0.21 8.15 ± 0.15 8.25 ± 0.09 8.31 ± 0.16
T3 (12%) 8.20 ± 0.24 7.95 ± 0.09 7.65 ± 0.17 7.85 ± 0.29 7.91 ± 0.13
T4 (16%) 8.80 ± 0.14 8.80 ± 0.14 8.75 ± 0.12 8.65 ± 0.23 8.77 ± 0.11
F value 7.45* 10.69* 10.8* 5.05* 15.85*
C.D.(P=0.05) 0.4200 0.3435 0.346 0.4628 0.2786
9-point hedonic scale is as follows: 1-dislike extremely, 2-dislike very much, 3-dislike moderately, 4-dislike slightly, 5-neither like or dislike, 6-like slightly, 7-like moderately, 8-like very much, 9-like extremely.
* -Significant difference is at 0.05 levels
Values are expressed as means ± SEM.
Table 3: Average organoleptic scores of different parameters in control and treated sample of rice flakes mix.