Table 3.
Sensory quality of the salad dressing added with different concentration of jujube puree

Sensory quality	Jujube puree (%)
	0	10	20	30	40	50
	Color	5.40±2.21^b1)	5.80±2.01^ab	6.85±1.92^a	6.90±1.86^a	4.95±1.84^bc	3.95±1.95^c
Smell	4.40±1.90^c	5.30±2.17^abc	6.42±1.57^ab	6.60±2.21^a	5.25±1.71^bc	4.35±2.13^c
Taste	4.00±1.74^b	5.45±2.01^a	6.10±1.91^a	6.60±2.34^a	5.40±2.43^a	3.95±2.30^b
Texture	4.70±2.22^b	5.05±1.98^b	6.00±1.97^ab	6.50±2.21^a	5.15±2.53^ab	3.20±1.19^c
Overall acceptability	4.50±1.96^c	5.95±1.82^ab	6.68±1.56^a	6.85±1.81^a	5.00±1.86^bc	3.95±1.82^c

Means±SD (n=20) in a row followed by same letter are not significantly different by Duncan's multiple range test (p<0.05).