Table 3 Chromaticity and sensory evaluations of cream soup with Pleurotus eryngii powder

Sample	Chromaticity			Sensory evaluations
Sample	L	a	b	Appearance	Taste	Mouth-feel
P0	76.40±0.16^a	–3.23±0.01^f	16.93±0.07^a	6.19±0.69^e	6.14±1.08^d	6.70±0.82^c
P1	71.92±0.27^c	–0.95±0.01^a	16.60±0.16^bc	7.14±0.69^c	6.29±1.38^c	6.57±0.98^d
P2	72.70±0.15^b	–1.17±0.04^e	16.46±0.04^c	7.43±1.13^b	7.00±1.41^a	7.71±0.49^a
P3	71.69±0.32^c	–0.94±0.02^d	16.57±0.09^bc	7.86±0.69^a	7.00±1.15^a	7.00±1.15^b
P4	71.31±0.11^d	–0.79±0.01^c	16.70±0.04^b	7.43±0.79^b	6.57±1.72^b	6.29±1.70^e
P5	71.07±0.18^d	–0.49±0.01^b	16.86±0.07^a	6.43±1.51^d	6.00±1.53^e	6.14±1.95^f

^a~fValues with different letters within each row among samples in each item differ significantly at p<0.05.
P0 : Soup without Pleurotus eryngii powder.
P1 : Soup with Pleurotus eryngii powder.
P2 : Soup with Pleurotus eryngii powder of below 150 μm particle size.
P3 : Soup with Pleurotus eryngii powder of 150∼180 μm particle size.
P4 : Soup with Pleurotus eryngii powder of 180∼250 μm particle size.
P5 : Soup with Pleurotus eryngii powder of above 250 μm particle size.