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.