(N=21)
abcde Within rows, different superscripts indicate significant differences (p<0.05)
Mashed Steamed Boiled Stir-fried Grilled Deep-fried Appearance
Green colour 7.1 ± 1.7 a 6.9 ± 0.8 a 6.7 ± 1.7 ab 5.5 ± 1.9 bc 4.4 ± 2.0 c 1.4 ± 0.7 d Shiny 4.0 ± 2.1 a 4.1 ± 1.9 a 3.6 ± 1.7 ab 8.3 ± 1.1 c 2.5 ± 1.5 b 7.3 ± 1.5 c Brown colouring 1.4 ± 1.2 a 1.6 ± 1.2 a 1.8 ± 1.5 a 7.1 ± 1.4 b 6.7 ± 1.5 b 8.7 ± 0.7 c Uniform surface 3.3 ± 2.5 ab 7.4 ± 1.3 c 7.5 ± 1.8 c 4.6 ± 2.4 a 3.4 ± 1.7 a 1.6 ± 0.9 b Dry appearance 3.3 ± 2.0 a 3.1 ± 1.5 a 3.1 ± 1.4 a 2.6 ± 1.7 a 6.1 ± 1.9 b 6.1 ± 2.2 b Texture
Hard 2.2 ± 2.0 a 6.6 ± 1.7 b 5.2 ± 1.8 bc 5.0 ± 1.9 cd 5.9 ± 2.2 bc 2.9 ± 1.8 a Crunchy 3.2 ± 2.5 a 6.5 ± 1.9 b 5.5 ± 1.9 b 5.4 ± 1.7 b 6.0 ± 1.8 b 3.6 ± 2.1 a Granular 7.3 ± 2.0 a 2.9 ± 2.0 b 2.7 ± 1.5 b 2.4 ± 1.4 b 2.5 ± 1.3 b 2.3 ± 1.7 b Well-done 6.8 ± 1.4 ab 5.4 ± 1.6 c 6.5 ± 1.5 acd 5.8 ± 1.9 ac 5.4 ± 1.7 c 7.5 ± 1.7 bd Falls apart easily 8.5 ± 0.9 a 4.0 ± 1.9 b 5.2 ± 1.9 bc 4.2 ± 2.1 b 4.2 ± 1.9 b 5.9 ± 2.0 c Taste
Bean taste 6.3 ± 1.6 ab 7.6 ± 0.9 a 7.5 ± 1.1 a 4.1 ± 2.1 c 6.1 ± 1.6 b 2.2 ± 1.3 d Fatty 1.3 ± 0.5 a 1.4 ± 0.7 a 1.3 ± 0.7 a 6.5 ± 2.4 b 2.6 ± 1.8 c 8.0 ± 1.3 d Watery 5.5 ± 2.0 ab 4.4 ± 2.2 acd 5.0 ± 1.9 bde 3.9 ± 2.2 ce 4.1 ± 2.1 bc 3.1 ± 2.1 c Sweet 4.1 ± 1.9 4.6 ± 1.7 4.0 ± 1.7 3.7 ± 2.3 4.4 ± 1.9 4.0 ± 2.6 Bitter 3.7 ± 1.9 3.7 ± 2.1 3.7 ± 2.3 4.2 ± 1.6 4.8 ± 2.3 4.5 ± 2.4
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