Table 5. Sensory score of intensity test in macaron added with white sesame powder.
| White sesame powder (%) |
0 | 15 | 30 | 45 |
Color | 1.0±0.01)c2) | 2.5±1.2b | 3.0±0.8ab | 3.8±1.2a |
Smooth | 5.4±2.2a | 4.3±1.2ab | 3.5±1.2bc | 3.5±1.2c |
Nutty flavor | 2.0±0.8c | 3.0±1.1c | 4.3±0.9b | 5.5±1.2a |
Sweet flavor | 6.0±1.1a | 4.3±0.5b | 3.8±1.6b | 3.3±1.2b |
Nutty taste | 2.4±0.7c | 2.8±0.9c | 4.5±0.9b | 5.8±0.9a |
Sweetness | 5.6±1.1a | 5.3±0.9ab | 4.5±0.9ab | 4.3±1.6b |
Moisture | 2.8±0.5b | 4.3±1.6a | 4.5±0.5a | 4.5±1.2a |
Hardness | 5.4±1.1NS3) | 4.3±1.4 | 4.3±0.5 | 4.3±1.6 |
Chewiness | 5.6±1.3a | 5.3±1.2a | 3.5±0.5b | 3.3±1.6b |
Dull | 2.0±0.8b | 3.0±1.7ab | 3.5±1.2a | 4.0±1.7a |
Overall acceptability | 4.0±0.9b | 5.5±1.6a | 5.5±0.5a | 4.3±0.9b |
All values are mean±SD (n=3).
Different letters (a-c) in the same row are significantly different by Duncan’s multiple range test at p<0.05.
NS, not significant.