Table 6 Consumer acceptance scores of the macarons containing different amounts of cabbage powder
| Cabbage powder content (%) |
|
| 0 | 1 | 3 | 5 | 7 |
|
| Color1) | 5.17±0.02c2) | 5.22±0.01bc | 5.43±0.05a | 5.31±0.03b | 5.24±0.09bc |
| Flavor | 5.06±0.02c | 5.14±0.05bc | 5.28±0.12a | 5.27±0.07a | 5.20±0.03ab |
| Taste | 5.45±0.14c | 5.53±0.12bc | 5.76±0.11ab | 5.81±0.19a | 5.41±0.12c |
| Texture | 5.05±0.13bc | 5.17±0.21abc | 5.47±0.32a | 5.32±0.13ab | 4.93±0.13c |
| Overall acceptance | 5.13±0.09cd | 5.34±0.11bc | 5.65±0.08a | 5.43±0.21ab | 5.05±0.16d |
1)Rate using a scale of 1-7, where 7=excellent, 6=very good, 5=good, 4=fair, 3=poor, 2=very poor, 1=bad.
2)Values are mean±SD (n=3), means followed by the same letter in a row were not significantly different (p<0.05).