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.