Table 7 Sensory attributes of different date bars
From: Bio-evaluation of functional date bars using rats as model organism against hypercholesterolemia
Treatment | Color | Flavor | Taste | Texture | Mouth feel | Overall |
|---|---|---|---|---|---|---|
T 1 | 6.40 ± 0.54c | 5.80 ± 0.83c | 4.40 ± 0.54d | 5.40 ± 0.54c | 4.40 ± 0.54b | 5.20 ± 0.44c |
T 2 | 8.40 ± 0.54a | 8.40 ± 0.54a | 8.80 ± 0.44a | 8.40 ± 0.54a | 8.00 ± 0a | 8.60 ± 0.54a |
T3 | 7.60 ± 0.54b | 7.40 ± 0.54b | 7.60 ± 0.54b | 7.00 ± 0.7b | 7.40 ± 0.54a | 7.40 ± 0.54b |
T 4 | 5.60 ± 0.54d | 5.20 ± 0.44c | 5.20 ± 0.44c | 4.80 ± 0.44c | 5.00 ± 0.7b | 5.40 ± 0.54c |