Table 5.
Sensory evaluation of chicken sausage with different percentage of banana peel powder
| BPP0 | BPP2 | BPP4 | BPP6 | |
|---|---|---|---|---|
| Appearance | 4.78 ± 1.23a | 3.91 ± 0.93b | 3.37 ± 1.29c | 3.07 ± 1.13c |
| Color | 4.46 ± 1.53ab | 3.91 ± 0.90b | 2.80 ± 1.52cd | 2.26 ± 1.20d |
| Aroma | 5.21 ± 1.07a | 4.42 ± 1.06b | 3.67 ± 1.29c | 3.32 ± 0.97c |
| Taste | 5.15 ± 1.49a | 4.59 ± 1.31a | 3.60 ± 1.36b | 2.59 ± 1.03c |
| Hardness | 3.73 ± 1.85c | 4.67 ± 1.22ab | 3.62 ± 1.39c | 2.70 ± 0.96d |
| Juiciness | 3.93 ± 1.80b | 4.09 ± 1.24b | 3.57 ± 1.63b | 2.43 ± 1.14c |
| Overall acceptability | 4.64 ± 1.19ab | 4.57 ± 1.02ab | 3.54 ± 1.52c | 2.73 ± 0.93d |
a‐dMean ± SD in same column with different superscript indicates that there are significant different (p < .05).
Abbreviations: BPP0, control (without banana peels powder); BPP2, added 2 percent banana peel powder; BPP4, added 4 percent banana peels powder; BPP6, added 6 percent banana peel powder.