Overview of attribute preference testing with mean values of the samples based on 36 of the 40 persons in the test panel that responded to these parameters, and with χ² and P values from chi square test of significance
Sample
Appearance
Overall flavour
Overall texture
Control
3.2
3.1
2.9
Oven dried
2.5
2.6
2.3
Vacuum dried
1.9
2.1
2.2
Freeze dried
2.4
2.2
2.6
P values
P < 0.001
P < 0.01
P < 0.05
Declarations
Acknowledgments
We thank Valia Christidou, Devon Petrie, and Ken Unadkat at London South Bank University for guidance and access to facilities to conduct this research.
Author contributions
SBS: Conceptualization, Investigation, Writing—original draft, Writing—review & editing. SØS: Writing—review & editing, Validation. Both authors have read and approved the submitted version.
Conflicts of interest
The authors declare that they have no conflicts of interest.
Ethical approval
Ethical approval was obtained from Devon Petrie, Ethics Lead for National Bakery School, London South Bank University, Reference number HSEC2223010/26/01/2023.
Consent to participate
Consent to participate was obtained for the involved persons taking part in the sensory analysis of the baked muffins.
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