Table 4. Sensory scores of mayonnaise, and plant-based mayonnaise using aquafaba with different ultrasonic treatment time (UTT)

Samples Appearance Smell Taste Texture Overall acceptability
CONT1) 4.73±1.713) 4.60±1.18 4.67±1.05 4.67±1.45 4.27±1.10a4)
UTT02) 5.67±1.18 5.40±1.24 5.67±1.40 5.73±0.96 6.27±0.70c
UTT30 5.53±1.30 5.00±1.07 5.00±1.31 5.20±0.86 5.40±0.83b
UTT60 5.87±0.99 4.93±1.22 5.07±1.53 5.40±1.06 5.40±0.91b
UTT90 5.67±1.11 4.87±1.13 5.00±1.20 5.40±1.12 5.40±0.91b
F-value 1.776NS 0.915NS 1.159NS 1.886NS 9.364****
CONT stands for mayonnaise using egg yolk.
UTT0, UTT30, UTT60, and UTT90 stand for plant-based mayonnaise using aquafaba with 0 min, 30 min, 60 min, and 90 min of different ultrasonic treatment time.
Values are mean±SD (n=15).
Values with different superscript letters in the same column indicate significant difference at p<0.05.
significant at p<0.0001,
not significant.