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Table 5 Sensory overall acceptability scores of the finished products

From: Development of cereal and legume based food products for the elderly

Formula1

No. of subject

Overall acceptability2,3

Before tasting

After tasting

MS

109

4.08 ± 0.92

4.57a ± 0.66

RS

110

3.95 ± 0.84

4.57a ± 0.58

MD

110

3.80 ± 0.90

4.01b ± 0.94

RD

108

3.88 ± 0.90

4.03b ± 0.88

MSO

109

3.72 ± 0.79

3.91b ± 0.95

RSO

107

3.76 ± 0.88

4.03b ± 0.95

  1. 1Main carbohydrate sources i.e. M: mung bean starch, R: polished rice + brown rice flours.
  2. Kind of product i.e. S: snack flake, D: instant drink, SO: instant soup.
  3. 2Rated on 5-point smiley scale: 1, dislike very much; 3, neither like nor dislike; 5, like very much.
  4. 3Values within the same column without superscript or with the same superscript are not significantly different (p > 0.05).
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