Sensory evaluation of full fried

Formulations	Color	Taste	Texture	Smell	Juiciness	Chewiness	Overallacceptability
Control	6.9 ± 0.78^a	7.0 ± 0.78^b	6.8 ± 0.81^b	7.0 ± 0.78^a	6.2 ± 0.84^a	6.5 ± 0.78^b	6.6 ± 0.73^b
CMC	6.9 ± 0.91^a	6.7 ± 0.99^b	7.0 ± 0.78^b	7.0 ± 0.78^a	7.1 ± 0.69^c	6.6 ± 0.73^b	6.5 ± 0.73^b
BG	7.0 ± 0.48^a	6.0 ± 0.63^a	6.1 ± 0.82^a	6.9 ± 0.81^a	6.6 ± 0.42^b	6.1 ± 0.48^a	6.4 ± 0.69^b
CMC+BG	6.9 ± 0.73^a	6.2 ± 1.07^a	5.9 ± 0.73^a	6.9 ± 0.87^a	7.0 ± 0.78^c	5.9 ± 0.56^a	6.0 ± 0.73^a

^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).