Research Article

Physicochemical Properties and Sensory Evaluation of Wheat-Purple Rice Biscuits Enriched with Green-Lipped Mussel Powder (Perna canaliculus) and Spices

Table 5

Average value of sensory liking scoresa of the four different ethnic groups (Thai, Chinese, Caucasian, and Pacific Islander) for the four different fortified biscuits.

AttributesEthnic groups valuebLSDcE (5%)LSD P (5%)LSD E × P (5%)
ThaiChineseCaucasianPacific IslanderEPE × P

ColorControl4.53.94.95.8<0.01<0.01<0.010.50.20.2
Mussel powder 10%5.24.85.75.5
Mussel powder 15%4.54.84.65.0
Mussel powder 20%4.74.65.25.0

Overall appearanceControl4.84.55.15.9<0.010.2260.010.40.20.2
Mussel powder 10%5.34.55.35.2
Mussel powder 15%5.04.54.85.0
Mussel powder 20%4.84.94.85.4

Touch/textureControl4.64.95.36.1<0.01<0.01<0.010.40.20.2
Mussel powder 10%4.54.95.45.3
Mussel powder 15%4.34.15.15.1
Mussel powder 20%4.34.64.45.1

Touch/oilinessControl5.34.65.36.1<0.01<0.01<0.010.40.20.2
Mussel powder 10%5.14.85.15.1
Mussel powder 15%5.14.45.04.7
Mussel powder 20%5.25.04.44.9

SweetnessControl5.25.35.86.2<0.01<0.01<0.010.50.20.2
Mussel powder 10%4.84.84.25.4
Mussel powder 15%5.23.83.04.9
Mussel powder 20%4.93.83.55.0

CrunchinessControl3.74.95.36.3<0.01<0.01<0.010.40.20.2
Mussel powder 10%3.64.33.85.9
Mussel powder 15%3.73.83.45.1
Mussel powder 20%3.24.33.65.1

FlavorControl5.65.55.66.2<0.01<0.01<0.010.50.30.2
Mussel powder 10%3.44.02.75.3
Mussel powder 15%3.83.02.54.3
Mussel powder 20%3.43.42.24.1

Overall acceptabilityControl5.35.15.86.1<0.01<0.01<0.010.40.20.2
Mussel powder 10%4.33.93.65.4
Mussel powder 15%4.33.42.95.1
Mussel powder 20%3.83.32.24.9

aEvaluated on seven-point hedonic scales varying from 1 = dislike extremely to 7 = like extremely. bProbability values due to sensory evaluation of the four ethnic groups (E), products (P), and interaction effects (E × P) were obtained by two-way ANOVA (). cLSD, least significant difference.