1. 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, doi: /jfnr-7-1-8
© The Author(s) Published by Science and Education Publishing.