. 2017 Jun 19;54(8):2203–2213. doi: 10.1007/s13197-017-2614-8

Table 3.

Sensory properties of veggie burgers as influenced by added MTG and SC

Treatment	Color	Taste	Appearance	Mouth feel	Overall acceptability
Control	2.80 ± 1.00^FG	2.90 ± 0.71^E	2.65 ± 0.48^G	2.30 ± 0.80^F	2.90 ± 0.71^E
SC0 + MTG 2.5	3.40 ± 0.50^DEF	3.60 ± 0.50^CD	3.40 ± 0.50^DEF	3.40 ± .50^D	3.45 ± 0.51^CD
SC0 + MTG 5	3.90 ± 0.44^ABCD	4.15 ± 0.48^AB	3.60 ± 0.59^CDE	3.70 ± .47^BCD	3.90 ± 0.44^BC
SC0 + MTG 7.5	4.15 ± 0.48^AB	3.80 ± 0.41^ABC	3.95 ± 0.39^ABC	3.80 ± .41^ABCD	4.05 ± 0.22^AB
SC1	3.10 ± 0.85^EFG	3.20 ± 0.41^DE	2.95 ± 0.51^FG	2.60 ± .50^EF	3.20 ± 0.41^DE
SC-1 + MTG-2.5	3.65 ± 0.48^BCDE	3.65 ± 0.48^BCD	3.65 ± 0.48^BCDE	3.60 ± .50^CD	3.70 ± 0.47^BC
SC-1 + MTG 5	4.40 ± 0.50^A	4.25 ± 0.44^A	4.35 ± 0.48^A	4.20 ± .41^A	4.50 ± 0.51^A
Sc1 + MTG 7.5	4.25 ± 0.44^AB	3.85 ± 0.36^ABC	3.90 ± 0.30^ABCD	4.15 ± .36^AB	4.10 ± 0.30^AB
SC2	2.50 ± 0.68^G	3.20 ± 0.41^DE	3.25 ± 0.44^EF	2.90 ± .30^E	2.90 ± 0.30^E
SC2 + MTG 2.5	3.50 ± 0.51^CDE	3.40 ± 0.50^CDE	3.65 ± 0.58^BCDE	3.95 ± .51^ABC	3.50 ± 0.51^CD
SC2 + MTG 5	4.00 ± 0.45^ABCD	3.50 ± 0.51^CD	4.15 ± .36^AB	4.10 ± .30^AB	3.90 ± 0.30^BC
SC2 + MTG 7.5	4.10 ± 0.44^ABC	3.50 ± 0.51^CD	3.85 ± .58^ABCD	4.00 ± .32^ABC	4.00 ± 0.32^B

Values in columns with different superscript letters are significantly different (P < 0.05)

SC sodium caseinate, MTG microbial transglutaminase