Research Article
The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok
Table 5
The score of each criterion for recipes A, B, and C.
| Incubation time (day) | Subcriterion score of taste | The total score of taste | Criterion score | Overall score | Salty | Sour | Savoury | Sweet | Appearance | Texture | Aroma |
| A2 | 0.0583 | 0.0760 | 0.0352 | 0.0612 | 0.0584 | 0.0562 | 0.0562 | 0.0540 | 0.0456 | A4 | 0.0629 | 0.0682 | 0.0846 | 0.0626 | 0.0684 | 0.0565 | 0.0532 | 0.0530 | 0.0476 | A6 | 0.0536 | 0.0688 | 0.0339 | 0.0562 | 0.0537 | 0.0641 | 0.0666 | 0.0668 | 0.0499 | A8 | 0.0537 | 0.0616 | 0.0325 | 0.0522 | 0.0508 | 0.0485 | 0.0475 | 0.0477 | 0.0394 | A18 | 0.0508 | 0.0621 | 0.0339 | 0.0513 | 0.0501 | 0.0455 | 0.0447 | 0.0450 | 0.0377 | A28 | 0.0517 | 0.0573 | 0.0316 | 0.0530 | 0.0492 | 0.0422 | 0.0414 | 0.0417 | 0.0357 | B2 | 0.0578 | 0.0535 | 0.0341 | 0.0530 | 0.0507 | 0.0600 | 0.0577 | 0.0581 | 0.0450 | B4 | 0.0528 | 0.0458 | 0.0305 | 0.0492 | 0.0457 | 0.0613 | 0.0585 | 0.0589 | 0.0442 | B6 | 0.0527 | 0.0473 | 0.0345 | 0.0575 | 0.0490 | 0.0656 | 0.0858 | 0.0864 | 0.0562 | B8 | 0.0534 | 0.0519 | 0.0298 | 0.0518 | 0.0478 | 0.0489 | 0.0470 | 0.0473 | 0.0385 | B18 | 0.0542 | 0.0449 | 0.0368 | 0.0541 | 0.0485 | 0.0464 | 0.0445 | 0.0448 | 0.0374 | B28 | 0.0534 | 0.0473 | 0.0338 | 0.0509 | 0.0473 | 0.0425 | 0.0432 | 0.0435 | 0.0360 | C2 | 0.0485 | 0.0443 | 0.0286 | 0.0530 | 0.0447 | 0.0728 | 0.0700 | 0.0705 | 0.0500 | C4 | 0.0566 | 0.0445 | 0.0457 | 0.0516 | 0.0503 | 0.0607 | 0.0584 | 0.0588 | 0.0453 | C6 | 0.0755 | 0.1002 | 0.2763 | 0.0724 | 0.1212 | 0.0934 | 0.0928 | 0.0934 | 0.0829 | C8 | 0.0520 | 0.0418 | 0.0542 | 0.0524 | 0.0502 | 0.0479 | 0.0466 | 0.0459 | 0.0387 | C18 | 0.0557 | 0.0415 | 0.0597 | 0.0609 | 0.0546 | 0.0454 | 0.0441 | 0.0436 | 0.0386 | C28 | 0.0566 | 0.0431 | 0.0846 | 0.0567 | 0.0592 | 0.0422 | 0.0417 | 0.0404 | 0.0383 |
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A: recipe A; B: recipe B; C: recipe C. The number in the incubation time column showed the incubation time.
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