Table 10 Mean values of sensory parameters of protein bars.

From: Impact of Egyptian and Saudi Ziziphus spina-christi L. (Sidr) pulp incorporation on the nutritional, functional, and sensory properties of protein bars

Samples

Sensory parameters

Taste

Texture

Appearance

General acceptability

Control

7.80d

7.16e

7.60c

7.42c

5% ES

8.06cd

7.38de

7.47c

7.54c

10% ES

8.30abc

8.00ab

7.95bc

8.00b

15% ES

8.48a

7.53cd

8.42ab

8.05ab

5% SS

7.85d

7.22de

7.55c

7.45c

10% SS

8.10bcd

8.16a

8.25ab

8.08ab

15% SS

8.42ab

7.84bc

8.66a

8.22a

LSD at 0.05

0.344

0.318

0.492

0.195

  1. Values with the same letter were non-significantly different (p > 0.05).