Table 4. Sensory evaluation of brown sauce formulated with different levels of dry-aged beef crust.
| Trait | Dry-aged beef crust (%) | |||
|---|---|---|---|---|
| 0 (control) | 5 | 10 | 15 | |
| Color | 8.29±0.49 | 8.71±1.25 | 8.43±1.40 | 8.29±1.11 |
| Taste | 7.57±0.79b | 9.00±0.58a | 9.00±0.82a | 8.86±1.21a |
| Flavor | 7.86±0.90b | 8.29±0.76ab | 9.00±0.82a | 9.00±0.82a |
| Sensory viscosity | 7.71±0.76b | 8.71±0.49ab | 9.00±1.00a | 8.86±1.46ab |
| Overall acceptability | 7.71±0.49c | 8.43±0.53b | 9.29±0.49a | 9.14±0.69a |
All values are mean±SD.
a–c
Means on the same row with different letters are significantly different (p<0.05).
All samples were evaluated on a 10-point descriptive scale (1, extremely undesirable; 10, extremely desirable).