## 3 Results and Discussion
### The Sensory Properties of the Foamy Confectionery Products
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multicolumn{1}{c}{**Sensory**} & \multicolumn{1}{c}{**CS**} & **10\% PPMS** & **15\% PPMS** & **20\% PPMS** & **25\% PPMS** & **30\% PPMS** \\ \hline Total average score, & & & & & & \\ taking into account & 18.96 \(\pm\) 0.04 b  & 19.89 \(\pm\) 0.05 c  & 20.00 \(\pm\) 0.0 c  & 19.91 \(\pm\) 0.06 c  & 19.56 \(\pm\) 0.03 c  & 17.44 \(\pm\) 0.05 a  \\ The average score of & & & & & & & \\ the sensory profile & 4.78 \(\pm\) 0.05 b  & 4.98 \(\pm\) 0.02 d  & 5.00 \(\pm\) 0.0 d  & 4.98 \(\pm\) 0.02 d  & 4.87 \(\pm\) 0.04 c  & 4.31 \(\pm\) 0.01 a  \\ Taste and odor & 4.56 \(\pm\) 0.01 a  & 5.00 \(\pm\) 0.0 b  & 5.00 \(\pm\) 0.0 b  & 5.00 \(\pm\) 0.0 b  & 5.00 \(\pm\) 0.0 b  & 4.56 \(\pm\) 0.01 a  \\ Appearance & 5.00 \(\pm\) 0.0 b  & 5.00 \(\pm\) 0.0 b  & 5.00 \(\pm\) 0.0 b  & 5.00 \(\pm\) 0.0 b  & 4.56 \(\pm\) 0.01 a  \\ Consistency & 5.00 \(\pm\) 0.0 d  & 5.00 \(\pm\) 0.0 d  & 5.00 \(\pm\) 0.0 d  & 4.89 \(\pm\) 0.04 c  & 4.56 \(\pm\) 0.05 b  & 4.00 \(\pm\) 0.03 a  \\ Shape & 4.89 \(\pm\) 0.05 c  & 5.00 \(\pm\) 0.0 d  & 5.00 \(\pm\) 0.0 d  & 5.00 \(\pm\) 0.0 d  & 4.78 \(\pm\) 0.03 b  & 4.00 \(\pm\) 0.02 a  \\ Color & 4.44 \(\pm\) 0.03 a  & 4.89 \(\pm\) 0.02 b  & 5.00 \(\pm\) 0.0 c  & 5.00 \(\pm\) 0.0 c  & 5.00 \(\pm\) 0.0 c  & 4.44 \(\pm\) 0.04 a  \\ \hline \hline \end{tabular} PPMS—pomace powder of musky squash. Different letters (a–d) designate statistically different results (\(p\leq 0.05\)).  
\end{table} 
Table 4: Sensory characteristics of the foamy confectionery products with PPMS (results are presented as mean \(\pm\) standard deviation). \begin{table}
\begin{tabular}{l l l l l l} \hline \hline \multicolumn{1}{c}{**Sensory Indicators/**} & \multicolumn{1}{c}{**CS**} & **10\% PPMS** & **15\% PPMS** & **20\% PPMS** & **25\% PPMS** & **30\% PPMS** \\ \multicolumn{1}{c}{**Storage Date**} & & & & & & \\ \hline Total average score, & & & & & & \\ taking into account & & & & & & \\ factors of importance & & & & & & \\ - first day & 18.96 \(\pm\) 0.08 b  & 19.89 \(\pm\) 0.07 b  & 20.00 \(\pm\) 0.0 b  & 19.91 \(\pm\) 0.05 i  & 19.56 \(\pm\) 0.04 b  & 17.44 \(\pm\) 0.04 d  \\ - 10 th day & 18.87 \(\pm\) 0.06 b  & 19.84 \(\pm\) 0.06 b  & 20.00 \(\pm\) 0.0 b  & 19.91 \(\pm\) 0.03 i  & 19.51 \(\pm\) 0.05 b  & 17.36 \(\pm\) 0.05 d  \\ - 20 th day & 18.64 \(\pm\) 0.09 f  & 19.76 \(\pm\) 0.09 h  & 19.96 \(\pm\) 0.03 i  & 19.78 \(\pm\) 0.04 h  & 19.38 \(\pm\) 0.07 g  & 17.24 \(\pm\) 0.03 d  \\ - 30 th day & 18.33 \(\pm\) 0.04 f  & 19.56 \(\pm\) 0.05 h  & 19.87 \(\pm\) 0.05 h  & 19.60 \(\pm\) 0.05 h above 4.0. In determining the mean interaction effect between \(x\) (PPMS concentration) and \(y\) (shelf life) on the consistency and shape of foam confectionery, it was observed that the maximum score was noted for samples prepared using 15% PPMS on the 1 st (fresh) and 10 th days of the storage period (\(x2\ y1\), and \(x2\ y2\)). The scores for consistency and shape decreased consistently as the period of storage elapsed. The product remained acceptable for up to 30 days as far as consistency and shape were concerned. On the 40 th day, the consistency and shape of the foamy confectionery products were unacceptable. The mean interaction effects between \(x\) and \(y\) on the taste, odor, color, and appearance of the score of the foamy confectionery products revealed that the maximum average score (5.0) was noted in samples made using 15% PPMS on the 1 st and 10 th days of the storage period (\(x2\ y2\)). As the period of storage elapsed, the scores for the appearance of the product declined, but the trend remained almost the same. The 25% and 30% PPMS products elicited lower scores for appearance irrespective of the storage period. The product remained acceptable for up to 30 days.