. 2018 Mar 23;6(4):871–877. doi: 10.1002/fsn3.630

Table 4.

Sensory evaluation samples of cashews covered by chitosan and Laurus nobilis extract stored at 27 ± 3°C on the sixtieth day

Treatment		Evaluated characteristic
L. nobilis extract (%)	Chitosan (%)	Color	Hardness	Bitterness	Flavor	General acceptability
0	0	1.77 ± 0.43^a	3.77 ± 1.45^a	4.87 ± 0.43^a	4.97 ± 1^a	5.13 ± 0.82^a
0	0.5	1.7 ± 0.43^ab	3.87 ± 1.223^a	4.60 ± 0.56^abc	4.67 ± 0.92^abc	4.77 ± 0.97^ab
0	1	1.33 ± 0.48 ^cd	3.25 ± 1.97^a	4.33 ± 0.88 ^cd	4.30 ± 1.21^bc	4.30 ± 1.24^b
0.5	0	1.47 ± 0.51^bcd	3.80 ± 1.19^a	4.73 ± 0.58^ab	4.73 ± 0.83^ab	4.83 ± 0.83^ab
0.5	0.5	1.50 ± 0.51^bcd	4.10 ± 1.45^a	4.67 ± 0.66^abc	4.67 ± 1.03^abc	5 ± 0.98^a
0.5	1	1.27 ± 0.45^d	4.43 ± 0.94^a	4.20 ± 0.92^d	4.47 ± 0.97^abc	4.57 ± 1.14^ab
1	0	1.60 ± 0.50^abc	4.23 ± 1.36^a	4.83 ± 0.38^a	4.80 ± 0.85^ab	4.83 ± 0.91^ab
1	0.5	1.47 ± 0.51^bcd	3.77 ± 1.25^a	4.70 ± 0.6^abc	4.93 ± 1.11^a	5 ± 0.95^a
1	1	1.23 ± 0.41^d	4.10 ± 1.03^a	4.40 ± 0^bcd	4.13 ± 1.20^c	4.30 ± 1.24^b

Means within columns with different letters are significantly different (p < .05).