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Table 4 Mean and standard deviation of sensory attribute scores for experimental meals

From: How animal and plant-based proteins affect energy metabolism during the postprandial phase in overweight and obese men: a cross-over design study

Valuable

Animal Protein based meal

Plant Protein based meal

P-value

Appearance (mm)

76/56 ± 14/41

66/56 ± 15/44

0/002

Texture (mm)

70/89 ± 15/6

66/56 ± 15/66

0/19

Color (mm)

79 ± 12/5

73/11 ± 17/55

0/07

Taste (mm)

65/11 ± 20/07

68/33 ± 18/34

0/43

Salinity level (mm)

74/78 ± 16/98

75/22 ± 18/67

0/9

Odor (mm)

75 ± 16/61

73/67 ± 13/24

0/67

Overall Acceptability (mm)

72/33 ± 14/32

71/33 ± 14/19

0/74

  1. Data are reported as mean ± standard deviation
  2. Quantitative data were compared between two meal consumption phases using an independent t-test
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Nutrition Journal

ISSN: 1475-2891

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