. 2021 Feb 16;6(8):5499–5508. doi: 10.1021/acsomega.0c05852

Table 2. Analysis of pH, Acidity, and Peroxide Index of the Mayonnaise-type Sauce Formulated with BSH^a.

physicochemical parameters	MS1	MS2	MS3	MS4	MS5	Control
pH	4.21 ± 0.06^a	4.28 ± 0.01^a	4.23 ± 0.02^a	4.25 ± 0.04^a	4.24 ± 0.06^a	4.02 ± 0.10^b
peroxide index (meq O₂/kg)	15 ± 5.0^ab	12.5 ± 2.5^a	12.5 ± 2.5^a	15 ± 5.0^ab	12.5 ± 2.5^a	20 ± 0^b
acidity (% acetic acid)	0.45 ± 0.2^ab	0.40 ± 0.01^a	0.43 ± 0.03^a	0.42 ± 0.02^a	0.43 ± 0.02^a	0.48 ± 0.01^b

Different letters in a row symbolize statistically significant difference (p < 0.05). Means ± standard deviation.

Table 2. Analysis of pH, Acidity, and Peroxide Index of the Mayonnaise-type Sauce Formulated with BSHa.