. 2021 Apr 12;59(3):935–943. doi: 10.1007/s13197-021-05095-4

Table 5.

Means of the sensory attributes in the Hedonic Scale Test and the purchase intent of standard burgers and the ones added of natural and mechanically ruptured yeast replacing textured soy protein

Attributes	Formulations
Attributes	S-F	NY-F	MRY-F
Overall acceptance	7.65 ± 0.80^a	6.43 ± 1.06^b	6.55 ± 1.18^b
Appearance	7.65 ± 0.74^a	7.63 ± 0.74^a	7.58 ± 1.01^a
Color	7.48 ± 0.85^a	7.28 ± 0.88^a	7.40 ± 0.93^a
Aroma	7.65 ± 0.86^a	6.93 ± 1.07^b	7.03 ± 1.23^b
Flavor	8.03 ± 0.73^a	5.30 ± 1.54^c	5.98 ± 1.23^b
Texture	7.88 ± 0.82^a	7.38 ± 0.93^b	7.55 ± 0.96^ab
Purchase intent	8.50 ± 1.34^a	3.60 ± 1.93^b	4.30 ± 1.79^b

Values expressed as mean ± standard deviation. Different letters in the same row indicate significant difference (p ≤ 0.05) by the Tukey test

S-F standard formulation with addition of 4% of textured soy protein (TSP), NY-F formulation with addition of 4% of natural yeast (NY), MRY-F formulation with addition of 4% of mechanically ruptured yeast (MRY)