Table 5. Sensory evaluation of mayonnaise samples

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Presentation transcript:

Table 5. Sensory evaluation of mayonnaise samples 100% SBO 50%:50% SBO:VCO 100% VCO Appearance 6.975±1.63b 6.03±1.47a 6.09±1.19a Aroma 7.50±1.35a 5.80±1.82a 5.25±1.71a Colour 7.55±1.61b 7.10±1.44a 7.20±1.27a Texture 6.973±1.64b 6.47±1.22a 6.20±1.30a Flavour 7.05±1.54a 5.85±2.19a 6.85±1.94a Overall Acceptability 7.05±1.53b 5.57±1.66ab 5.57±1.36a Belal J. Muhialdin et al. Valorisation of Virgin Coconut Oil Application in Mayonnaise Production as Functional Ingredient. Journal of Food and Nutrition Research, 2019, Vol. 7, No. 1, 65-70. doi:10.12691/jfnr-7-1-8 © The Author(s) 2019. Published by Science and Education Publishing.