Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts

Table 4

The sensory opinions of the panelists on control and antioxidant-added baked cake.

	Day	Taste	Aroma	Texture	Color	Overall
Control	1	3.15 ± 0.73^ax	2.89 ± 0.74^ax	3.47 ± 0.77^ax	3.84 ± 0.37^ax	3.23 ± 0.66^ax
	6	1.38 ± 0.51^cy	1.04 ± 0.46^by	1.75 ± 0.70^by	2.12 ± 0.35^by	1.50 ± 0.53^by
BHT	1	3.21 ± 0.23^ax	2.84 ± 0.89^ax	3.53 ± 0.84^ax	3.58 ± 0.69^ax	3.53 ± 1.0^ax
	6	2.18 ± 0.15^by	1.71 ± 0.55^by	2.50 ± 0.65^by	3.00 ± 0.75^ax	2.38 ± 0.52^by
	10	2.00 ± 0.63^ay	1.67 ± 0.52^by	2.83 ± 0.83^ay	3.17 ± 0.68^ax	2.23 ± 0.58^ay
CME	1	3. 37 ± 0.89^ax	3.26 ± 0.87^ax	3.95 ± 0.85^ax	3.79 ± 0.79^ax	3.59 ± 0.79^ax
	6	2.85 ± 0.16^ay	3.14 ± 0.69^ax	3.71 ± 0.49^bx	3.42 ± 0.98^ax	3.54 ± 0.16^ax
	10	2.58 ± 0.19^ay	2.96 ± 0.16^ax	2.97 ± 0.31^ay	3.12 ± 0.64^ax	2.75 ± 0.26^ay
	12	2.55 ± 0.49^ay	2.85 ± 0.86^ax	2.58 ± 0.54^ay	3.22 ± 0.24^ax	2.70 ± 0.56^ay
SME	1	3.18 ± 0.20^ax	2.63 ± 0.57^ax	3.16 ± 0.83^ax	3.53 ± 0.69^ax	3.59 ± 1.18^ax
	6	2.67 ± 0.82^ay	2.67 ± 0.89^ax	3.84 ± 0.15^ax	3.68 ± 0.82^ax	3.17 ± 0.75^ax
	10	2.34 ± 0.24^ay	2.71 ± 0.25^ax	3.00 ± 0.92^ax	2.75 ± 0.28^ay	2.75 ± 1.04^ax
	12	2.64 ± 0.74^ay	2.25 ± 0.46^ax	2.66 ± 0.36^ax	2.77 ± 0.48^ay	2.83 ± 0.83^ax

Different letters a, b, and c in the same column indicate significantly different () mean consumer acceptability based on a 5-point hedonic scale (1 = dislike very much and 5 = like very much) (n = 30) on the same day for different cakes. Different letters x, y, and z in the same column indicates significantly different () mean consumer acceptability for the same cake on different days.