Consumption of Anthocyanin-Rich Mulberry Fruit Jelly with a High-Fat Meal Decreases Postprandial Serum Cardiometabolic Risk Factors in Dyslipidemia Subjects

Table 2

Sensory evaluation scores of MFP jelly¹.

Sensory attribute	Scores
Appearance^2	7.77 ± 0.94
Color^2	7.83 ± 0.79
Odor^2	7.73 ± 0.78
Taste^2	7.67 ± 0.92
Texture^2	7.70 ± 0.84
Overall liking^2	7.80 ± 0.85
Sweetness^3,ns	2.77 ± 0.68
Sourness^3,ns	2.97 ± 0.41

¹Results are mean ± standard deviation (SD) (n = 30). ²Nine-point hedonic scale (1 = dislike extremely and 9 = like extremely).³5-point just-about-right scale (1 = too little, 3 = just about right, and 5 = too much). ^nsNo significant difference with 3 (just about right) at by one-sample t-test.