Table 4. Organoleptic evaluation of rolled-dumplings with various levels of hot-air dried Lentinula edodes pileus (DLE)

Traits1) DLE (%) SEM2)
Non 7 9
Color 8.06±0.78b 9.44±0.50a 9.19±0.65a 0.178
Flavor 7.63±0.52c 9.31±0.59a 8.69±0.59b 0.183
Texture 8.13±0.64b 8.94±0.56a 8.63±0.95ab 0.160
Juiciness 8.88±0.23a 8.69±0.46a 8.00±0.71b 0.126
Off-flavor 8.00±0.76b 8.94±0.78a 8.13±0.64b 0.166
Overall acceptability 7.88±0.64b 9.19±0.53a 8.69±0.59a 0.161
All values are mean±SD.
Color, flavor, texture, juiciness, overall acceptability (10=extremely good or desirable, 1=extremely bad or undesirable); off-flavor (10=extremely not felt, 1=extremely felt).
n=9.
Mean in the same row with different letters are significantly different (p<0.05).