Sensory attributes Fresh Paste Cabinet dried GMS Concentration
5% 10% 15%
Color 6.6a 6.0a 5.9a 6.1a 5.9a
Taste 7.3a 4.7c 5.9b 5.1bc 5.4bc
Aroma 7.1a 5.0b 5.7b 5.8b 5.1b
Viscosity 6.8a 6.0ab 5.5bc 3.9d 4.7cd
Overall acceptability 7.3a 5.9b 5.7b 5.6b 5.4b
Values with the same superscript along the row are not significantly different
Table 4: Mean Sensory Scores of foam-mat dried Ogi prepared from Maize.