Formulation, Characterization, and Determination of the Rheological Profile of Loquat Compote Mespilus Germánica L. through Sustenance Artificial Intelligence

Table 2

Results of the Friedman test between treatments for each sensory attribute.

Attribute	Treatments	Sum (ranks)	Mean (ranks)	T^2	value
Color	0.10% de agar	119.00	1.98^b	3.14	0.0468
	0.15% de agar	111.00	1.85^a
	0.20% de agar	130.00	2.17^b
Odor	0.10% de agar	105.00	1.75^a	4.47	0.0135
	0.15% de agar	126.00	2.10^b
	0.20% de agar	129.00	2.15^b
Flavor	0.10% de agar	109.00	1.82^a	8.11	0.0005
	0.15% de agar	111.00	1.85^b
	0.20% de agar	140.00	2.33^c
Texture	0.10% de agar	100.00	1.67^a	41.55	<0.0001
	0.15% de agar	103.00	1.72^b
	0.20% de agar	157.00	2.62^c
General appearance	0.10% de agar	106.00	1.77^a	17.42	<0.0001
	0.15% de agar	107.00	1.78^b
	0.20% de agar	147.00	2.45^c