Dependent Variable Condition Mean Deviation Saltiness Sour Cream 2.53 1.02 Fat Free Sour 2.67 0.79 Cream Fat free Greek 2.60 1.02 Yogurt Silken tofu 1.73 0.57 Sourness Sour Cream 2.87 1.26 Fat Free Sour 2.93 1.00 Cream Fat free Greek 3.33 1.14 Yogurt Silken tofu 2.00 0.63 Creaminess Sour Cream 3.20 0.91 Fat Free Sour 2.87 1.20 Cream Fat free Greek 3.13 0.96 Yogurt 2.26 0.77 Silken Tofu With the high level of standard deviations, it is also important to realize that many people may have different opinions concerning which variable is the most desirable in regards to saltiness, sourness, and creaminess. This difference in opinion is also obvious through observing the scorecards. Because the standard deviations are rather high, it is important to note the
Dependent Variable Condition Mean Deviation Saltiness Sour Cream 2.53 1.02 Fat Free Sour Cream 2.67 0.79 Fat free Greek Yogurt 2.60 1.02 Silken tofu 1.73 0.57 Sourness Sour Cream 2.87 1.26 Fat Free Sour Cream 2.93 1.00 Fat free Greek Yogurt 3.33 1.14 Silken tofu 2.00 0.63 Creaminess Sour Cream 3.20 0.91 Fat Free Sour Cream 2.87 1.20 Fat free Greek Yogurt Silken Tofu 3.13 2.26 0.96 0.77 With the high level of standard deviations, it is also important to realize that many people may have different opinions concerning which variable is the most desirable in regards to saltiness, sourness, and creaminess. This difference in opinion is also obvious through observing the scorecards. Because the standard deviations are rather high, it is important to note the
final_experimental_foods_paper__original.docx