Table 5. Sensory acceptance evaluation of steamed-dried sweet pumpkin

Exp.	Flavor	Odor	Color	Hardness	Sweet	Overall taste
1	2.91±1.04^a1)	3.30±1.16^a^b	3.76±0.90^a	2.15±1.15^f	2.76±0.97^a	2.82±0.77^ab
2	3.06±0.93^a	3.36±1.06^a	3.58±0.90^a	2.03±0.95^f	2.58±0.79^a	2.70±0.92^bc
3	2.88±1.02^a	2.76±1.06^ab^c	3.79±0.96^a	3.24±1.06^bcd	3.15±0.94^a	3.30±0.81^a
4	3.09±1.07^a	3.21±1.14^a^b	3.85±0.71^a	2.12±1.14^f	3.09±0.95^a	3.15±0.94^ab
5	3.18±0.88^a	2.82±1.04^abc	3.79±0.86^a	2.73±0.94^de	3.06±0.97^a	3.33±0.99^a
6	3.03±0.92^a	2.36±1.03^c	3.97±1.05^a	3.39±0.93^bc	2.91±1.04^a	3.24±0.94^a
7	3.33±1.02^a	3.15±1.15^ab	3.73±0.91^a	3.03±1.16^cd	2.88±1.14^a	2.97±1.02^ab
8	2.79±1.02^a	2.42±1.12^c	3.70±0.92^a	3.67±1.11^b	2.82±0.77^a	2.88±0.82^ab
9	2.42±1.00^a	2.28±1.30^c	3.42±1.15^a	4.73±0.76^a	2.48±1.15^a	2.33±1.24^c
10	3.09±0.95^a	2.52±1.12^c	3.45±0.79^a	2.27±1.07^ef	2.85±1.00^a	2.82±0.85^ab
11	3.00±1.00^a	2.88±1.24^ab^c	3.61±1.00^a	2.73±0.98^de	2.88±0.82^a	2.88±0.82^ab
12	2.97±1.02^a	2.67±1.08^bc	3.55±1.06^a	2.45±0.87^ef	3.12±0.86^a	3.18±0.85^ab
13	2.75±0.95^a	2.75±1.19^abc	3.61±0.90^a	2.73±0.98^de	2.97±0.92^a	2.94±0.86^ab

The same superscripts (^a-f) in a column are not significantly different each other at p⟨0.05 level by the Duncan’s multiple range test.