Table 3.
Sensory characteristics of cream soups containing different starches.

Starch	Appearance	Flavor	Taste	Mouthfeel	Overall acceptability
Corn	6.21	6.04	6.04	6.50ab1)	6.36
Waxy corn	6.64	6.07	6.21	5.79b	6.20
Potato	6.86	6.61	6.43	6.86a	6.91
Sweet potato	6.46	6.14	6.11	6.93a	6.43
Tapioca	6.29	6.00	6.61	6.68ab	6.82
Wheat	6.43	6.21	6.79	6.57ab	6.54

Values with the same superscript within a column are not significantly different by Duncan's multiple range test (p<0.05).