Table 2. Effect of anticaking agents on the viscosity, total soluble solid, pH and color values (CIE L*a*b*) in garlic cream powder sauce

	Viscosity (cP)	Total soluble solid (°Brix)	pH	Color value
				L*	a*	b*
CONT1)	5.20±0.6922)ns3)	47.13±0.12b4)	6.50±0.01ab	92.90±0.10a	−1.87±0.06ab	12.38±0.21d
C2	6.40±1.93ns	46.40±0.00a	6.48±0.03ab	93.17±0.03b	−1.88±0.03ab	12.21±0.03c
C4	6.20±1.25ns	46.27±0.46a	6.47±0.01a	93.27±0.10c	−1.89±0.02a	12.07±0.07c
S2	5.00±0.35ns	47.50±0.30bc	6.51±0.02ab	93.32±0.08cd	−1.82±0.05bc	11.75±0.14b
S2C2	4.60±0.35ns	47.87±0.31c	6.52±0.04b	93.38±0.05d	−1.77±0.07c	11.44±0.08a

CONT, no treatment; C2, treated with 2% microcrystalline cellulose; C4, treated with 4% microcrystalline cellulose; S2, treated with 2% silicon dioxide; S2C2, treated with 2% silicon dioxide+2% microcrystalline cellulose.
Values are mean±SD (n=3).
Means no significantly different.
Means significantly different between samples by Duncan’s multi-range test (p<0.05).