# Physicochemical and Sensory Properties of Bahulu and
## 3 Results and Discussions
### Physicochemical and Sensory Properties of Bahulu
#### 3.1.3 Sensory Properties of Bahulu  
Table 7 shows the results of the sensory test for bahulu made from selected canned liquids and control egg whites. There was no significant difference between the Bahulu control and Bahulu samples A, D, N, P, R, and X (\(p\) > 0.05) in appearance. The original appearance of bahulu is commonly bahulu cermai (star-shaped button) [44]. All the bahulu samples looked identical to the Bahulu control (Figure 1a). Figure 1b,c represent a picture of bahulu developed from canned pulse (Bahulu X) and vegetable (Bahulu A) liquids. The colors of Bahulu A, D, and X were similar to the Bahulu control (\(p\) > 0.05). Meanwhile, the bahulu produced from pulses N, P, and R had a significantly different color compared to the Bahulu control (\(p\) < 0.05). The color of the original Bahulu control was brown. The color was the result of the flour, sugar, and baking powder being mixed and baked at 180 \({}^{\circ}\)C. The browning effect was caused by the Maillard reaction, which was triggered by the presence of amino acids in the flour protein, sugar, and a high temperature [45]. In addition to the Maillard reaction, caramelization occurred when the carbohydrate content of the bahulu was exposed to high temperatures [45]. Liquid egg whites, vegetables A and D, and pulse X produced a white-colored foam, and thus did not affect the bahulu's \begin{table}
\begin{tabular}{l l l l l l l} \hline \hline
**Sample** & **Appearance** & **Color** & **Odor** & **Taste** & **Texture** & **Overall** \\  & & & & & & & & **Acceptability** \\ \hline Bahulu Control & 6.30 \(\pm\) 1.86  & 6.30 \(\pm\) 2.00  & 6.43 \(\pm\) 1.53  & 6.60 \(\pm\) 1.53  & 6.20 \(\pm\) 1.64  & 7.35 \(\pm\) 1.19  \\ Bahulu A & 6.15 \(\pm\) 1.70  & 6.23 \(\pm\) 2.07  & 6.53 \(\pm\) 1.57  & 6.60 \(\pm\) 1.53  & 6.03 \(\pm\) 1.54  & 7.03 \(\pm\) 1.46  \\ Bahulu D & 6.20 \(\pm\) 1.80  & 6.13 \(\pm\) 2.03  & 6.50 \(\pm\) 1.59  & 6.60 \(\pm\) 1.53  & 6.05 \(\pm\) 1.54  & 7.35 \(\pm\) 1.19  \\ Bahulu N & 6.25 \(\pm\) 2.00  & 4.40 \(\pm\) 2.05  & 6.53 \(\pm\) 1.62  & 4.73 \(\pm\) 2.69  & 6.18 \(\pm\) 1.57  & 7.40 \(\pm\) 0.93  \\ Bahulu P & 6.25 \(\pm\) 2.00  & 4.30 \(\pm\) 2.07  & 6.50 \(\pm\) 1.59  & 4.73 \(\pm\) 2.69  & 6.20 \(\pm\) 1.56  & 7.23 \(\pm\) 1.19  \\ Bahulu R & 6.35 \(\pm\) 1.90  & 4.38 \(\pm\) 2.08  & 6.43 \(\pm\) 1.53  & 6.60 \(\pm\) 1.53  & 6.13 \(\pm\) 1.59  & 7.10 \(\pm\) 1.53  \\ Bahulu X & 6.30 \(\pm\) 1.86  & 6.30 \(\pm\) 2.00  & 6.43 \(\pm\) 1.53  & 6.60 \(\pm\) 1.53  & 6.10 \(\pm\) 1.61  & 7.18 \(\pm\) 1.24  \\ \hline \hline \end{tabular}
\end{table} 
Table 7: Sensory properties of Bahulu samples. color. The liquid color of Bahulu samples N and P was green, producing light-green foam. As for Bahulu R, the canned liquid was produced from pulse R with a red color; hence, the foam was light red. The color of the foam affected the color of the end product, with Bahulu samples N and P being a slightly greenish, while Bahulu R appeared red. Similarly, a study showed that the appearance of whole-green-lentil mergues was rated lower than others due to the color of the whole green lentils [13]. Nevertheless, the color change was not significant to the panelists' preferences of bahulu as the shape was still the same as the Bahulu control. The aroma or odor is sensed by olfactory receptors in the nasal epithelium [46]. This aroma or volatile molecule is usually inhaled into the nose or during chewing through the back of the throat. A particular volatile molecule then produces a specific smell. All of the bahulu products developed from canned liquid samples had the same odor or aroma as the Bahulu control (\(p>0.05\)). Using canned liquid samples to produce bahulu desserts did not affect the original aroma or odor. Bahulu samples N and P were significantly different from the control sample (\(p<0.05\)), while Bahulu samples A, D, R, and X were not significantly different (\(p>0.05\)) in terms of taste. Taste is the most decisive criterion to be considered when making a dessert [47]; thus, it has a major impact on the final decision.