Table 5.
Sensory evaluation of the fish paste samples containing different concentrations of Curcuma aromatica powder
| Properties | Control | 2 CAP1) | 3 CAP | 4 CAP |
| Color | 3.22±0.10c | 3.44±0.12a | 3.52±0.21a2) | 3.35±0.11b |
| Flavor | 2.66±0.04c | 2.96±0.11b | 3.44±0.25a | 3.36±0.21a |
| Taste | 3.10±1.12d | 3.24±1.00b | 3.42±1.11a | 3.17±1.02c |
| Texture | 3.65±1.21a | 3.64±1.13a | 3.88±1.25a | 3.56±1.05a |
| Overall acceptance | 3.40±0.11c | 3.66±0.25b | 3.90±0.32a | 3.47±0.21bc |
Refer to the legend in Table 1.
Values are mean±SD, different superscripts within a row (a-d) indicate significant different at p<0.05.