Formulations Color Taste Texture Smell Juiciness Chewiness Overallacceptability
Control 6.9 ± 0.78a 7.0 ± 0.78b 6.8 ± 0.81b 7.0 ± 0.78a 6.2 ± 0.84a 6.5 ± 0.78b 6.6 ± 0.73b
CMC 6.9 ± 0.91a 6.7 ± 0.99b 7.0 ± 0.78b 7.0 ± 0.78a 7.1 ± 0.69c 6.6 ± 0.73b 6.5 ± 0.73b
BG 7.0 ± 0.48a 6.0 ± 0.63a 6.1 ± 0.82a 6.9 ± 0.81a 6.6 ± 0.42b 6.1 ± 0.48a 6.4 ± 0.69b
CMC+BG 6.9 ± 0.73a 6.2 ± 1.07a 5.9 ± 0.73a 6.9 ± 0.87a 7.0 ± 0.78c 5.9 ± 0.56a 6.0 ± 0.73a
a,b,cMeans in the same row with different superscript letters are significantly different (p<0.05).
Table 2: Sensory evaluation of full fried shrimp nuggets with composite batters (Mean ± SD, n=10), based on 9-point scale (1=extremely undesirable; 9=extremely desirable).
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