Table 3. Effect of anticaking agents on the sensory evaluation in garlic cream powder sauce
| Cream flavor | Garlic flavor | Off-odor | Mouth-feel | Overall acceptability |
CONT1) | 3.92±0.862)ab3) | 3.15±1.07a | 1.23±0.60ns4) | 4.38±0.51ns | 3.77±0.83a |
C2 | 3.69±1.03ab | 3.69±1.18ab | 1.15±0.38ns | 4.23±0.73ns | 4.08±0.86ab |
C4 | 4.38±0.65b | 2.85±0.90a | 1.23±0.44ns | 4.23±0.83ns | 4.38±0.77bc |
S2 | 3.77±1.01ab | 3.31±1.03a | 1.15±0.38ns | 3.92±0.86ns | 3.69±0.48a |
S2C2 | 3.54±0.66a | 4.31±0.75b | 1.38±0.96ns | 3.92±0.64ns | 4.43±0.63bc |
CONT, no treatment; C2, treated with 2% microcrystalline cellulose; C4, treated with 4% microcrystalline cellulose; S2, treated with 2% silicon dioxide; S2C2, treated with 2% silicon dioxide+2% microcrystalline cellulose.
Values are mean±SD (n=13).
Means significantly different between samples by Duncan’s multi-range test (p<0.05).
Means no significantly different.