Table 4.
Organoleptic properties of sponge cakes packed in gelatin, GE, GN, GNE, and polyethylene films at 25°C
| Packaging film | Sensory properties | |||||
|---|---|---|---|---|---|---|
| Appearance | Color | Odor | Taste | Texture | Overall acceptability | |
| Gelatin | 3.98a | 8.56a | 2.43a | 0a | 0a | 3.56a |
| GE | 8.56c | 9.12a | 7.32c | 8.65c | 7.73c | 8.44c |
| GN | 7.33b | 9.34a | 6.16b | 6.53b | 5.35b | 6.33b |
| GNE | 9.32c | 9.18a | 7.49c | 8.43c | 8.19c | 8.78c |
| Polyethylene | 9.06c | 9.60a | 8.95c | 9.00c | 8.50c | 9.35c |
The results are mean of scores based on 9‐point hedonic scale (1 = dislike extremely to 9 = like extremely). The same superscripts in each column show no significant difference between values.