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© The Author(s) 2014. Published by Science and Education Publishing. Table 3. Sensory evaluation of chicken breast fillets samples blended with different ratios of water-soluble yellow pigment extracted from turmeric powder as natural food colorant Blending ratios (w/w) Color Flavor Appearance Control 9.8A ± 0.27 9.8A ± 0.35 9.7A ± 0.15 1% 8.4B ± 0.35 9.7A ± 0.41 8.6B ± 0.36 3% 9.7A ± 0.19 9.7A ± 0.25 9.4A ± 0.49 5% 7.8C ± 0.48 9.6A ± 0.16 8.6C ± 0.25 Capital letters were used for comparison between means in the columns Means with the same letters are not significantly different (p > 0.05) Abdeldaiem M. H. et al. Use of Yellow Pigment Extracted from Turmeric (Curcuma Longa) Rhizomes Powder as Natural Food Preservative. American Journal of Food Science and Technology, 2014, Vol. 2, No. 1, 36-47. doi:10.12691/ajfst-2-1-6 © The Author(s) 2014. Published by Science and Education Publishing.