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.