Table 6.
Acceptability indexes (%) of the standard burger and the ones added of natural yeast and mechanically ruptured yeast replacing the textured soy protein
| Attributes | Formulations | ||
|---|---|---|---|
| S-F | NY-F | MRY-F | |
| Overall acceptance | 85.00 | 80.31 | 81.88 |
| Appearance | 85.00 | 84.72 | 84.17 |
| Color | 83.06 | 90.94 | 82.22 |
| Aroma | 85.00 | 86.56 | 78.06 |
| Flavor | 89.17 | 66.25 | 74.69 |
| Texture | 87.50 | 81.94 | 83.89 |
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)