A clear trend in liking was c > MP > WP. Sample cs received signifi¬cantly the highest scores for global, texture and flavor liking (p < 0.05) (Table 3); the only sample with no significant difference in flavor liking scores was c. These results indicated that adding starch improved the consumers' perception of consistency and their global liking. Based on the first dimension of the FP attribute map, starch contributed a percep¬tion of this sample's having a creamier, thicker consistency, causing the CS sample to be preferred over the rest.