Table 3.
Chlorophylls and sensory characteristics of Aster scaber in response to blanching times

Blanching time (min)	Total chlorophylls (mg/100 g)	Ca/Cb1)	Sensory characteristics
			Appearance	Color	Flavor	Overall acceptability
			Control	161.75±1.292),b3)	2.00±0.08b	-	-	-	-
1	125.37±0.28c	2.54±0.01a	7.17±1.17a	6.17±1.47a	4.67±1.63b	3.17±0.98b
3	176.78±0.14a	1.91±0.00c	6.50±1.05ab	6.83±1.33a	7.50±1.05a	6.83±0.98a
5	175.27±3.50a	1.59±0.08d	4.67±2.16b	4.17±1.47b	5.67±1.75ab	3.33±1.03b

Abbreviations: Ca/Cb, chlorophyll a / chlorophyll b
Values are mean±standard deviation of triplicate determinations
Different superscripts within a column (a-c) indicate significant differences (p<0.05)