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APPENDIX-A With Results
APPENDIX-A With Results
Aroma
APPENDIX B
Palatability
APPENDIX B
Texture ( Crunchiness )
APPENDIX B
Color
Aroma
SUMMARY
Su Averag Varianc
Groups Count m e e
10 3.63333 0.37816
T1 30 9 3 1
10 0.31724
T2 30 8 3.6 1
3.16666 0.69540
T3 30 95 7 2
ANOVA
Source of
Variation SS df MS F P-value F crit
Between 4.06666 2.03333 0.01531 3.10129
Groups 7 2 3 4.38595 9 6
40.3333 0.46360
Within Groups 3 87 2
Total 44.4 89
Palatability
Anova: Single Factor
SUMMARY
Su Varianc
Groups Count m Average e
3.63333 0.37816
T1 30 109 3 1
0.31724
T2 30 108 3.6 1
3.16666 0.69540
T3 30 95 7 2
ANOVA
Source of
Variation SS df MS F P-value F crit
Between 4.06666 2.03333 0.01531 3.10129
Groups 7 2 3 4.38595 9 6
40.3333 0.46360
Within Groups 3 87 2
Total 44.4 89
Crunchiness
SUMMARY
Su Averag Varianc
Groups Count m e e
10 3.63333 0.37816
T1 30 9 3 1
10 0.31724
T2 30 8 3.6 1
3.16666 0.69540
T3 30 95 7 2
ANOVA
Source of
Variation SS df MS F P-value F crit
Between 4.06666 2.03333 0.01531 3.10129
Groups 7 2 3 4.38595 9 6
40.3333 0.46360
Within Groups 3 87 2
Total 44.4 89
Color
SUMMARY
Su Averag Varianc
Groups Count m e e
10 3.63333 0.30919
T1 30 9 3 5
10 0.32758
T2 30 5 3.5 6
10 3.46666 0.46436
T3 30 4 7 8
ANOVA
Source of SS df MS F P-value F crit
Variation
Between 0.46666 0.23333 0.63569 0.53200 3.10129
Groups 7 2 3 9 7 6
31.9333
Within Groups 3 87 0.36705
Total 32.4 89