Treatment Appearance Colour Texture (thickness) Taste (mouth feel) Aroma Overall acceptability
227 (Swp3) 50.8 54.5 59.7 56.4 54.8 48.4
257 (Swp4) 69.7 56.5 68.4 74.4 65.5 80.9
217 (Swp5) 79.2 63.5 72.2 64.7 71.1 69.2
242( control) 42.3 67.4 41.8 46.6 53.7 53.7
N=30 number of untrained male and female panelists between the ages of 20 – 30 yrs.
Table 2: Average ranks of sensory attributes charts of sensory analysis for the developed formulas of soup mixtures.