Formulation of Vermicelli Mixed Corn and Rice Flour with Additional Carrageenan and Its Economic Value

Table 3

Results of organoleptic test of corn and rice mixture vermicelli.

No.	Formulation (%)		Color	Aroma	Texture	Taste	General reception
	Corn+rice	Carrageenan
1		0	3.8^a-e	3.2^a-d	2.5^c-e	3.4^a-e	3.5^a-c
2		0.3	3.4^c-g	2.8^b-e	3.0^a-d	3.3^a-f	3.0^b-d
3		0.6	3.3^e-h	3.3^a-c	3.0^a-d	3.3^a-f	3.2^a-d
4		0.9	3.8^a-e	3.0^a-e	2.5^c-e	3.2^a-f	3.5^a-c
5		1.2	2.9^f-h	3.2^a-d	2.5^c-e	3.5^a-d	3.4^a-d
6		0	3.8^a-e	3.4^ab	2.1^e	3.6^ab	3.6^a
7		0.3	4.2^a	3.4^ab	2.6^c-e	3.6^a-c	3.5^a-c
8	25 + 75	0.6	3.9^a-d	3.6^a	2.6^c-e	3.7^a	3.5^a-c
9		0.9	4.1^ab	3.3^a-c	2.1^e	3.4^a-e	3.6^ab
10		1.2	2.8^h	2.7^c-e	2.7^c-e	2.9^d-f	2.9^d
11		0	3.4^d-h	2.6^de	2.8^a-d	2.8^f	3.0^cd
12		0.3	3.3^d-h	2.8^b-e	2.1^e	3.1^b-f	3.2^a-d
13		0.6	3.7^a-e	3.3^a-c	2.8^b-d	3.0^c-f	3.1^a-d
14		0.9	3.5^b-f	3.1^a-d	2.9^a-d	3.1^b-f	3.2^a-d
15		1.2	3.4^d-g	3.2^a-d	2.5^c-e	3.1^b-f	3.1^a-d
16		0	3.3^d-h	3.0^a-e	3.0^a-d	2.7^f	3.1^a-d
17		0.3	3.4^c-g	3.0^a-e	3.1^a-c	2.8^f	3.2^a-d
18		0.6	2.8^gh	2.7^c-e	2.5^c-e	3.0^b-f	3.0^b-d
19		0.9	3.2^e-h	3.0^a-e	2.6^c-e	2.8^f	3.1^a-d
20		1.2	3.5^c-f	2.7^c-e	3.3^ab	3.3^a-f	3.1^a-d
21		0	3.3^d-h	3.0^a-e	2.4^de	3.2^a-f	3.4^a-d
22		0.3	4.1^a	3.1^a-d	3.3^ab	3.2^a-f	3.4^a-d
23		0.6	4.0^a-c	3.3^ab	3.4^a	3.5^a-d	3.6^a
24		0.9	3.0^f-h	3.1^a-e	2.5^c-e	2.8^ef	3.2^a-d
25		1.2	2.9^f-h	2.5^e	2.6^c-e	2.7^f	3.1^a-d

Note: the values in italics (8) are the selected (best) treatment. The value of a column followed by the same letter is declared not significantly different according to the DMRT test at the 5% level. Criteria: color, aroma, taste, and general acceptance: , , , , and . Texture: , , , , and .