Table 5. Sensory evaluation test1) of macaron during storage at different conditions
| Storage time (week) | A2) | B | C |
Color | 0 | 2.5±1.33)NS4) | 2.5±1.3NS | 2.5±1.3NS |
1 | 3.0±0.9 | 3.1±1.43) | 2.5±0.9 |
2 | 2.9±2.1 | 3.0±1.9 | 2.3±1.2 |
3 | 1.9±0.6 | 2.8±1.0 | 2.0±0.8 |
Nutty flavor | 0 | 1.8±0.5NS | 1.8±0.5NS | 1.8±0.5b |
1 | 1.8±0.5 | 1.9±0.6 | 2.9±1.1a |
2 | 2.1±1.0 | 2.9±1.5 | 2.5±1.2aB |
3 | 1.9±0.8 | 2.0±1.3 | 1.6±0.7b |
Taste | Nutty | 0 | 2.3±0.7NS | 2.3±0.7NS | 2.3±0.7NS |
1 | 2.0±0.8 | 2.0±0.5 | 2.1±1.0 |
2 | 2.1±1.0 | 2.4±1.5 | 2.3±1.2 |
3 | 2.0±0.8 | 2.9±1.1 | 2.3±0.9 |
Sweetness | 0 | 5.8±1.3a | 5.8±1.3a | 5.8±1.3NS |
1 | 5.6±1.1a | 5.1±1.5aB | 4.6±1.5 |
2 | 4.0±2.1b | 3.8±2.4b | 4.0±2.4 |
3 | 4.4±0.9aB | 3.9±0.8b | 4.4±0.7 |
Texture | Moisture | 0 | 4.5±2.4NS | 4.5±2.4NS | 4.5±2.4NS |
1 | 2.8±1.6 | 5.0±2.4 | 3.6±2.1 |
2 | 3.6±1.8 | 4.4±2.3 | 4.4±2.4 |
3 | 3.0±1.6 | 3.9±1.6 | 4.3±1.4 |
Hardness | 0 | 2.8±1.5b | 2.8±1.5NS | 2.8±1.5NS |
1 | 5.0±1.7a | 2.5±1.3 | 2.9±1.1 |
2 | 4.0±2.0aB | 3.6±2.0 | 2.4±1.1 |
3 | 4.0±1.4aB | 3.4±1.1 | 3.4±2.0 |
Chewiness | 0 | 2.4±1.2c | 2.4±1.2NS | 2.4±1.2NS |
1 | 4.5±1.7a | 2.6±1.5 | 3.1±1.4 |
2 | 2.6±1.6bC | 3.5±2.3 | 2.5±0.9 |
3 | 4.0±1.4aB | 3.6±0.9 | 3.1±0.6 |
Springiness | 0 | 5.0±1.9a | 5.0±1.9NS | 5.0±1.9a |
1 | 2.4±1.3b | 2.8±1.8 | 2.8±1.6b |
2 | 2.5±1.3b | 3.0±1.7 | 2.9±1.6b |
3 | 2.1±0.6b | 2.9±1.2 | 3.0±1.3b |
Overall acceptability | 0 | 5.6±0.9a | 5.6±0.9a | 5.6±0.9a |
1 | 5.0±1.2aB | 4.4±1.7b | 4.5±1.4aB |
2 | 4.1±0.6bC | 4.6±0.9aB | 4.3±1.6b |
3 | 4.0±0.8c | 4.6±0.7aB | 4.3±0.7b |
7 point Likert scale: 1-extremely low, 7-extremely high.
A, refrigeration (4°C) storage macaron; B, frozen storage and room temperature defrost (–20°C → 25°C); C, frozen storage and refrigeration defrost (–20°C → 4°C).
Mean±SD (n=3) within each column followed by the same letter are not significantly different (p<0.05).
NS, not significant.