Table 5. Sensory evaluation of added Monascus and Laccaic acid sausages

Treatments1)	Color2)	Flavor3)	Taste4)	Overall acceptability5)
C	4.00±1.10B	4.83±0.75	5.00±1.10	4.83±0.98
T1	5.67±1.37A	5.17±0.75	5.50±0.84	6.00±1.10
T2	4.83±1.17AB	4.67±0.82	5.00±1.26	4.83±1.33
T3	5.00±1.10AB	5.00±0.89	5.00±1.10	5.17±0.98
T4	4.83±0.98AB	5.33±0.82	5.50±0.84	5.17±0.75
T5	4.50±1.05AB	4.67±1.03	5.00±1.26	4.83±1.17
T6	5.17±0.75AB	5.00±0.00	5.50±0.55	5.33±0.52
T7	5.00±0.63AB	5.00±0.63	5.17±0.75	4.83±0.98