The mean scores of sensory evaluation showed that the soups containing NCS or 0.25%-, 0.5%-, and 1.0%-CLTS were within the acceptable range (6–7 on a scaleof 1–9). However, the soups containing 1.5%- and 2.0%-CLTS had significantly (P < 0.05) lower perceived viscosity, smoothness, and overall liking compared to other samples