Effect of guar gum on batter viscosity and the physical, textural, and sensory properties of gluten-free pancakes based on Quinoa powder

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Table 4. Effect of guar gum level on the sensorial attributes of pancakes made with quinoa powder.
Guar gum level
(%)
Appearance
acceptance
Aroma
acceptance
Flavor
acceptance
Texture
acceptance
Overall
acceptance
0.00% 6.90 ± 0.99 b 7.60 ± 0.73 a 7.80 ± 0.81 a 7.70 ± 0.64 a 7.70 ± 0.84 a
0.25% 7.95 ± 0.96 a 7.60 ± 0.86 a 7.45 ± 0.80 a 7.90 ± 0.83 a 7.60 ± 0.73 a
0.50% 7.90 ± 1.18 a 7.10 ± 0.89 a 6.60 ± 0.66 b 6.50 ± 0.87 b 6.45 ± 1.02 b
0.75% 8.11 ± 0.97 a 7.10 ± 0.70 a 6.15 ± 0.91 b 5.55 ± 0.86 c 5.90 ± 0.89 b
Values represent mean ± standard deviation (n = 20). Different superscript letters indicate significant differences at p < 0.05.
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