2.12. Sensory evaluation
Burger samples were cooked according to the method described
above. Twenty experienced panelists including 10 men and 10 women
from Isfahan University of Technology (Isfahan, Iran) were requested
to test the samples in three sessions. Each panelist compared four randomly
coded samples for texture, flavor, color, and overall acceptability
on a 9-point hedonic scale (9=like extremely; 5= neither like nor dislike;
1= dislike extremely). Tap water was provided between samples
to cleanse the palate.