Table 5.
Sensory property of spray-dr ied gar lic chives powders as affected by steam blanching pretreatment

Treatment1)	Forming agent2)	Sensory property
		Color	Smell	Taste	Overallacceptability
		NB	DT	4.97?2.04ab3)	4.28?1.89b	5.00?2.09a	4.59?1.99b
CD	4.66?2.09b		3.83?1.61b	5.00?2.39a	4.86?1.81ab
SB	DT		5.72?1.60a	5.38?1.80a	5.41?1.66a	5.66?1.49a
	CD	5.72?1.49a	5.45?1.78a	5.52?1.88a	5.72?1.71a

NB, nonblanching; SB, steam blanching.
DT, dextrin (DE=10); CD, β-cyclodextrin
Means?SD (n=3) in a column followed by same letter are not significantly different by Duncan's multiple range test (p<0.05).