1. © The Author(s) 2014. Published by Science and Education Publishing.
Table 3. Sensory evaluation of chicken breast fillets samples blended with different ratios of water-soluble yellow pigment extracted from turmeric powder as natural food colorant
Blending ratios (w/w)
Color
Flavor
Appearance
Control
9.8A ± 0.27
9.8A ± 0.35
9.7A ± 0.15 1%
8.4B ± 0.35
9.7A ± 0.41
8.6B ± 0.36 3%
9.7A ± 0.19
9.7A ± 0.25
9.4A ± 0.49 5%
7.8C ± 0.48
9.6A ± 0.16
8.6C ± 0.25
Capital letters were used for comparison between means in the columns
Means with the same letters are not significantly different (p > 0.05)
Abdeldaiem M. H. et al. Use of Yellow Pigment Extracted from Turmeric (Curcuma Longa) Rhizomes Powder as Natural Food Preservative. American Journal of Food Science and Technology, 2014, Vol. 2, No. 1, doi: /ajfst-2-1-6
© The Author(s) Published by Science and Education Publishing.