You work for the sensory department of a plant based meat company. You have developed two prototypes of a new plant based "chick'n" burger and conducted a sensory consumer panel. This involved asking about liking of the products (using 9-point hedonic scales) as well as the appropriateness of individual attributes (using just-about-right scales). Your goal for this assignment is to analyze the data that has been collected and write a report on your findings. The panelists are 79 for each sample. Sample 1 contains guar and xanthan gum and Sample 2 contains methylcellulose. T-Test (Overall Liking) 0.000259431; T-Test (Flavour Liking) 0.000354217; T-Test (Texture Liking)0.330987226; Sample 1 Means Standard Deviations Overall Liking 7.22 1.78 Flavour Liking 7.64 1.32 Texture Liking 7.67 1.28 Sample 2 Means Standard Deviations Overall Liking 6.15 1.75 Flavour Liking 6.85 1.38 Texture Liking 7.49 1.26