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.