Table 3. Sensorial Analysis of Mayonnaise-Type Sauce Formulationsa.
| parameters | MS1 | MS2 | MS3 | MS4 | MS5 | control |
|---|---|---|---|---|---|---|
| color | 3.9 ± 0.9bc | 3.4 ± 1.1a | 3.9 ± 0.8bc | 3.6 ± 0.6ab | 3.6 ± 0.7ab | 4.2 ± 0.8c |
| odor | 3.6 ± 0.8c | 3.1 ± 0.9ab | 3.9 ± 0.c | 3.4 ± 0.9bc | 3.4 ± 0.5bc | 2.8 ± 0.9a |
| flavor | 3.9 ± 0.8cd | 3.1 ± 1.0a | 3.75 ± 1.0bc | 3.7 ± 0bcd | 3.2 ± 0.9ab | 4.2 ± 0.8d |
| consistency | 3.1 ± 0.9bc | 2.3 ± 1.0a | 3.3 ± 0.7c | 3.54 ± 1.0c | 2.8 ± 0.8ab | 4.2 ± 0.8d |
| general average | 3.6 ± 0.4ab | 3.0 ± 0.4a | 3.7 ± 0.2b | 3.6 ± 0.2ab | 3.3 ± 0.3ab | 3.8 ± 0.7b |
a
Different letters in a row symbolize statistically significant difference (p < 0.05). Means ± standard deviation.