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Table 1 Result of the comparison test between low-fat peanut butter and full-fat model peanut butter

From: Flavour improvement of reduced-fat peanut butter by addition of a kokumi peptide, γ-glutamyl-valyl-glycine

Sensory attributes Score of full-fat model Significance
Peanut flavour 0.24 ± 0.05 **
Saltiness 0.04 ± 0.04 NS
Sweetness -0.03 ± 0.05 NS
Bitterness -0.10 ± 0.05 NS
Thick flavour 0.15 ± 0.06 *
Aftertaste 0.16 ± 0.04 **
Continuity of taste 0.14 ± 0.04 **
Smoothiness 0.10 ± 0.08 NS
Viscosity -0.01 ± 0.09 NS
Oiliness 0.23 ± 0.07 **
  1. Description of data: data was shown as means ± standard errors.
  2. Abbreviation: NS not significant.
  3. *p < 0.05; **p < 0.01.