Effect of Purple Eggplant Flour on Physicochemical, Lipid Oxidation, and Sensory Properties of Low-Fat Beef Patties

Table 6

Sensory characteristics of beef patties containing different concentrations of PEF.

Parameters	Tenderness	Juiciness	Off-flavor	Appearance	Color	Odor	Texture	Taste	Overall acceptability
Control	^b	^a	^c	^a	^a				^a
2.5% PEF	^ab	^ab	^b	^a	^b				^a
5% PEF	^ab	^ab	^b	^b	^b				^a
7.5% PEF	^a	^b	^a	^b	^b				^b

Values are of 3 determinants, . ^a,b,c,dMeans in the same column followed by different letters are significantly different (). ¹Nine-point scale for tenderness, juiciness, and off-flavor (1 = extremely hard, dry, and no off-flavor; 9 = extremely soft, juicy, and extremely high off-flavor) and nine-point scale for appearance, color, odor, texture, taste, and overall acceptability (1 = extremely dislike, 9 = extremely like). PEF: purple eggplant flour.