Exploration of Foods and Foodomics

Table 7

Similarity values for the quality attributes of all the samples S₁, S₂, S₃, and S₄

Sensory scale	Color	Flavor	Taste	Mouthfeel
Functional extrudate (S₁)
Not satisfactory, F₁	0.1234	0.0564	0.0250	0.0106
Fair, F₂	0.5534	0.3883	0.2476	0.1686
Satisfactory, F₃	0.8113	0.7667	0.5977	0.4971
Good, F₄	0.4605	0.6413	0.7185	0.7330
Very good, F₅	0.0712	0.1760	0.4014	0.5255
Excellent, F₆	0	0	0.0717	0.1278
Commercial sample (S₂)
Not satisfactory, F₁	0	0.0234	0	0
Fair, F₂	0.0673	0.2448	0.0493	0.0194
Satisfactory, F₃	0.3199	0.6066	0.2782	0.2049
Good, F₄	0.6239	0.7269	0.5809	0.5204
Very good, F₅	0.6931	0.3947	0.7156	0.7764
Excellent, F₆	0.2744	0.0637	0.3112	0.4088
Commercial sample (S₃)
Not satisfactory, F₁	0	0.0263	0	0
Fair, F₂	0.0343	0.2709	0.0823	0.0231
Satisfactory, F₃	0.2529	0.6570	0.3533	0.2227
Good, F₄	0.5691	0.7216	0.6567	0.5411
Very good, F₅	0.7497	0.3351	0.6690	0.7710
Excellent, F₆	0.3331	0.0347	0.2380	0.3833
Commercial sample (S₄)
Not satisfactory, F₁	0	0.0146	0	0
Fair, F₂	0.0267	0.1903	0.0823	0.0264
Satisfactory, F₃	0.2405	0.5270	0.3533	0.2380
Good, F₄	0.5617	0.7250	0.6567	0.5558
Very good, F₅	0.7637	0.4642	0.6690	0.7591
Excellent, F₆	0.3543	0.1052	0.2380	0.3574