Table 5. Sensory characteristics of ganache chocolate added with different amounts of Porphyra tenera powder
| | Control1) | PTP1 | PTP2 | PTP3 |
| Appearance | Color | 1.0±0.02)d3) | 2.5±0.7c | 4.4±1.0b | 5.9±1.2a |
| Smoothness | 5.7±1.3a | 3.9±1.0b | 3.4±1.2b | 3.4±1.6b |
| Flavor | PTP | 1.0±0.0c | 3.2±0.9b | 4.0±0.8ab | 4.7±1.3a |
| Sweet | 5.0±1.9a | 4.1±1.0ab | 3.9±0.9ab | 3.6±1.1b |
| Chocolate | 5.7±1.1a | 4.5±1.2b | 4.4±0.8b | 3.8±1.0b |
| Taste | PTP | 1.6±1.9c | 4.0±0.9b | 4.6±0.8ab | 5.7±1.3a |
| Sweet | 5.4±1.3a | 4.2±1.3b | 4.4±0.7b | 3.4±1.0b |
| Cream | 5.2±1.2a | 3.9±1.2b | 3.6±1.0b | 3.9±1.0b |
| Bitter | 2.4±1.4ns | 2.9±1.0 | 2.9±0.9 | 2.9±1.7 |
| Texture | Hardness | 2.2±0.9c | 3.2±0.8bc | 4.1±1.1ab | 5.1±1.3a |
| Viscosity | 3.7±1.6NS4) | 3.0±1.1 | 3.3±1.7 | 4.0±2.0 |
Control, ganache without Porphyra tenera powder; PTP1, 1% Porphyra tenera powder ganache; PTP2, 2% Porphyra tenera powder ganache; PTP3, 3% Porphyra tenera powder ganache.
All values are mean±SD.
Different letters in the same row are significantly different by Duncan’s multiple range test at p<0.05.
NS, not significant.