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).