Table 5 Sensory evaluations of fortified crackers with different types of Propolis extracts and nano-capsules.

From: Characterization and stability evaluation of Egyptian propolis extract nano-capsules and their application

Cracker samples

Appearance (10)

Color (15)

Thickness (15)

Crispness (15)

Shrinkage (15)

Taste (15)

Odor (15)

Total overall acceptability (100)

Control

9.62 ± 0.5a

14.31 ± 0.4ab

10.63 ± 0.4a

12.85.25 ± 0.3a

12.95 ± 0.4a

13.23 ± 0.5ab

13.25 ± 0.3ab

86.84

FP-EE

8.35 ± 0.5ab

12.03 ± 0.5b

10.42 ± 0.5ab

11.56 ± 0.4ab

11.31 ± 0.5b

12.55 ± 0.6b

11.11 ± 0.4b

77.33

FP-SCF

8.94 ± 0.5ab

12.27 ± 0.5b

10.68 ± 0.5a

11.62 ± 0.4ab

11.79 ± 0.5b

12.76 ± 0.5b

12.03 ± 0.4b

80.09

FP-EEN

9.35 ± 0.6b

13.35 ± 0.6bc

11.38 ± 0.5b

13.78 ± 0.6b

12.52 ± 0.6bc

13.09 ± 0.6b

12.82 ± 0.5c

86.29

FP-SCFN

9.71 ± 0.7b

13.40 ± 0.6bc

11.35 ± 0.6bc

13.04 ± 0.7bc

12.88 ± 0.6c

13.11 ± 0.6bc

13.08 ± 0.5cd

86.57

  1. FP-EE cracker fortified with PQG ethanol extract, FP-SCF cracker fortified with propolis SCF-SO2 extract at 50 °C, FP-EEN cracker fortified with propolis ethanol extract nano-capsules, FP-SCFN cracker fortified with propolis SCF-SO2 extract at 50 °C nano-capsules.
  2. Different superscripts in the same column or row are significant differences at P ≤ 0.05 level.