Table 5. Sensory properties of Lentinula edodes mycelium

Traits	Treatment
Traits	C (–)	MM5	MM4	MM3	MM2	MM1	C (+)
Appearance	7.63±0.94^c	7.96±0.75^bc	8.23±0.42^ab	8.55±0.54^ab	8.71±0.68^a	8.48±0.76^ab	8.44±0.86^ab
Flavor	7.30±0.84^c	7.53±0.50^bc	7.99±0.49^ab	7.99±0.71^ab	8.38±0.84^a	8.20±0.96^a	8.30±0.93^a
Off-flavor	7.38±0.80^d	7.69±0.61^cd	8.13±0.69^bc	8.20±0.72^bc	8.44±0.77^ab	8.60±0.87^ab	8.81±0.85^a
Texture	7.13±0.29^d	7.81±0.49^c	8.20±0.81^bc	8.60±0.66^ab	8.79±0.77^a	8.82±0.85^a	8.96±0.91^a
Juiciness	9.02±0.77^a	8.41±0.66^b	8.11±0.43^bc	7.65±0.43^cd	7.24±0.39^d	7.07±0.53^d	7.08±0.54^d
Overall acceptability	7.33±0.52^b	7.89±0.59^a	8.23±0.56^a	8.07±0.74^a	8.33±0.69^a	8.31±0.65^a	8.39±0.76^a

All values are mean±SD.
C (–): L. edodes mycelium 90%, MM5: L. edodes mycelium 50%, MM4: L. edodes mycelium 40% and ISP 10%, MM3: L. edodes mycelium 30% and ISP 20%, MM2: L. edodes mycelium 20% and ISP 30%, MM1: L. edodes mycelium 10% and ISP 40%, and C (+): ISP 50%.
Means in the same row with different letters are significantly different (p<0.05).
ISP, isolate soy protein.