Sensory property

Color

Taste

Texture

Mouthfeel

Appearance & Suspension of seeds

Overall

acceptability

Treatment

Con (%)

MB-CHS

C₁

0.00

8.29 ± 0.49^a

8.35 ± 0.53^a

7.43 ± 1.13^b

7.53 ± 0.56^b

2.71 ± 0.76^b

4.30 ± 0.82^b

CMC

0.05

0.10

8.36 ± 0.53^a

8.43 ± 0.78^a

8.42 ± 0.53^a

8.40 ± 0.59^a

7.57 ± 0.98^b

8.71 ± 0.36^a

7.64 ± 0.75^b

8.49 ± 0.69^a

2.79 ± 0.57^b

8.26 ± 0.72^a

4.44 ± 0.70^b

8.50 ± 0.48^a

XG

0.05

0.10

8.67 ± 0.63^a

8.71 ± 1.07^a

8.42 ± 0.75^a

8.43 ± 0.70^a

7.50 ± 1.04^b

8.72 ± 0.49^a

7.57 ± 0.53^b

8.50 ± 0.69^a

2.71 ± 1.11^b

8.36 ± 0.73^a

4.59 ± 1.11^b

8.49 ± 0.38^a

GG

0.05

0.10

8.79 ± 0.40^a

8.79 ± 0.27^a

8.50 ± 0.50^a

8.51 ± 0.71^a

8.79 ± 0.39^a

4.00 ± 0.82^c

8.79 ± 0.37^a

4.43 ± 1.27^c

9.00 ± 0.0^a

9.00 ± 0.0^a

8.80 ± 0.38^a

4.59 ± 0.86^b

MFB-CHS

C₂

0.00

8.20 ± 0.63^A

8.40 ± 0.50^A

5.57 ± 0.53^C

6.70 ± 0.54^C

2.43 ± 0.79^C

4.10 ± 0.79^B

CMC

0.05

0.10

8.16 ± 0.75^A

8.14 ± 0.70^A

8.21 ± 0.70^A

8.26 ± 0.62^A

7.00 ± 0.82^B

8.51 ± 0.38^A

7.50 ± 0.50^B

8.53 ± 0.62^A

2.5 ± 0.65^C

3.10 ± 0.58^B

4.36 ± 0.70^B

4.53 ± 0.73^B

XG

0.05

0.10

8.19 ± 0.78^A

8.18 ± 0.73^A

8.21 ± 0.75^A

8.25 ± 0.40^A

7.18 ± 0.60^B

8.43 ± 0.53^A

7.14 ± 0.70^BC

8.34 ± 0.66^A

2.50 ± 0.50^C

3.14 ± 0.69^B

4.40 ± 0.81^B

4.50 ± 0.58^B

GG

0.05

0.10

8.19 ± 0.54^A

8.19 ± 0.60^A

8.32 ± 0.31^A

8.30 ± 0.50^A

8.71 ± 0.39^A

4.14 ± 0.90^D

8.73 ± 0.36^A

4.00 ± 1.00^D

9.00 ± 0.0^A

9.00 ± 0.0^A

8.79 ± 0.19^A

4.73 ± 0.53^B