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), a* (redness) and b* (yellowness) extracted from each image via Image J software (version 1.45s, National Institute of Mental Health, USA) ( Amani et al., 2015 ; Kamani et al., 2017 ). Sensory analysis The sensory assessment was conducted on all the
replications ±standard deviation. Within a row means with different superscripts differ significantly ( P ≤ 0.05). 3.6 Nutritional analysis During the sensory analysis (discussed in detail in section 3.7 ), chips made from 70:30 blend of germinated maize and
SPSS 16v software using One-way analysis of variance (ANOVA) and data were subjected to Post-hoc Duncan's test and t -test at P ≤ 0.05 level of significance. 3 Results and discussion 3.1 Sensory and nutritional properties Sensory analysis of the
are applied in meat products by replacing animal fats with healthier structured oils. Panagiotopoulou et al. (2016) formulated Frankfurters using an organogel emulsion with γ-sitosterol/β-sitosterol and sensory analysis showed no significant
