Table 5. Sensory scores of dried onion powder by various pretreatment methods

Samples1) Color Flavor Appearance Texture Overall acceptability
CONO 4.00±1.352)a 4.08±0.90a3) 3.50±1.57a 3.58±1.00a 3.67±1.30ab
BLO 3.92±1.24a 4.08±1.17a 3.83±1.19a 3.42±1.00a 3.83±1.19a
STO 3.92±1.56a 4.00±1.28a 3.58±1.62a 3.25±1.60a 3.42±1.38ab
WWO 4.33±4.17a 3.92±1.08a 3.92±1.08a 3.50±1.24a 4.25±1.22a
CWO 4.17±1.19a 4.33±1.07a 3.83±1.27a 3.67±1.16a 4.58±1.24ab
CONG 5.00±1.04b 4.25±1.54ab 4.67±1.15bc 5.00±1.28a 4.33±1.15abc
BLG 3.25±1.76a 4.25±1.54ab 2.92±1.16a 4.50±1.31a 3.25±1.36a
STG 4.08±1.51ab 4.25±1.22ab 3.75±1.42ab 4.58±1.16a 3.92±1.31ab
WWG 5.00±1.13b 4.67±1.23ab 4.92±1.24c 4.75±1.29a 5.08±1.38c
CWG 5.33±1.30b 4.67±1.15b 4.75±1.14bc 4.42±1.16a 4.92±1.08bc
Shown in Table 1.
Each value is expressed as the mean±standard deviation (n=3).
Means followed by different letters within the column (a-c) are significantly different (p<0.05).