Table 10 Preference acceptance score of soy-based patties with κ-carrageenan and methyl-cellulose as binder
| Sensory attributes | Samples |
| Control | M 0.5 | M 1.0 | M 1.5 | M 2.0 |
| Appearance | 4.15±1.29NS | 3.92±1.20 | 4.21±1.30 | 4.08±1.35 | 4.08±1.38 |
| Surface color | 4.15±1.44NS | 4.05±1.26 | 4.21±1.34 | 3.97±1.50 | 4.23±1.27 |
| Inside color | 3.56±1.43NS | 3.67±1.28 | 4.13±1.30 | 3.82±1.17 | 3.67±1.24 |
| Bean flavor | 3.33±1.34NS | 3.74±1.19 | 3.72±1.41 | 3.95±1.36 | 3.69±1.44 |
| Tenderness | 4.62±1.48NS | 4.56±1.33 | 4.49±1.35 | 4.67±1.32 | 4.36±1.53 |
| Springiness | 2.95±1.32b | 3.95±1.38b | 4.51±1.12a | 3.31±1.32a | 4.33±0.93a |
| Juiciness | 4.23±1.18NS | 4.05±1.17 | 4.28±1.23 | 4.13±1.20 | 4.18±1.12 |
| Compactness | 4.13±1.20c | 4.26±1.14bc | 4.85±1.14a | 4.70±1.15ab | 4.67±1.11abc |
| Taste | 2.92±1.44b | 3.49±1.32ab | 4.03±1.56a | 3.87±1.36a | 4.00±1.41a |
| Overall acceptability | 2.90±1.10c | 3.54±1.10b | 4.12±1.42a | 4.08±1.09a | 4.28±0.83a |
1) Mean±SD
NS: Not Significant
a-cSuperscriptive letters in a row indicate significance at p<0.05 by Duncan’s multiple range test