Table 4.
Means and standard deviation recorded for sensory attributes of the orange-carrot juice blend samples on the first storage day (n = 103).
| Sample | Aroma | Appearance | Consistency | Flavor | Overall Acceptance |
Purchase Intent |
|---|---|---|---|---|---|---|
| Untreated | 7.29 ± 1.68 a | 7.71 ± 1.44 a | 7.68 ± 1.38 a | 7.56 ± 1.62 a | 7.64 ± 1.39 a | 7.35 ± 2.10 a |
| Thermal treatment | 6.34 ± 1.80 b | 7.57 ± 1.49 ab | 7.45 ± 1.52 ab | 6.58 ± 2.03 b | 6.79 ± 1.82 b | 5.94 ± 2.60 b |
| US 60 °C, 5 min | 6.07 ± 2.24 b | 7.62 ± 1.74 ab | 7.41 ± 1.85 ab | 5.85 ± 2.50 b | 6.24 ± 2.28 b | 5.25 ± 2.74 b |
| US 60 °C, 10 min | 4.21 ± 1.87 c | 7.16 ± 1.43 b | 6.97 ± 1.61 b | 4.14 ± 2.34 c | 4.72 ± 1.87 c | 3.54 ± 2.82 c |
Means and standard deviation followed by the same superscript letter in the same column did not significantly differ from each other in the Tukey test (p-value > 0.05). Thermal treatment: 90 °C for 30 s. US: Ultrasound.