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

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)