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).