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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
  1. Different letters show significant variations (p ≤ 0.05) in columns; values are expressed as means ± standard deviation in ten independent determinations
  2. T1: (50% Date paste, 20% Chick pea flour)
  3. T2: (40% Date paste, 30% Chick pea flour)
  4. T3: (30% Date paste, 40% Chick pea flour)
  5. T4: (20% Date paste, 50% Chick pea flour)