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. 2010 Nov 6;48(2):190–196. doi: 10.1007/s13197-010-0146-6

Table 6.

Changes in sensory and physic-chemical properties of Rabadi-like beverage during storage

Parameter	Storage interval at 5–7 °C (days)
Parameter	Fresh	1	2	3	4	5	6	7
Colour and appearance	7.6^NS	7.4 ^NS	7.3 ^NS	7.2 ^NS	7.2 ^NS	7.2 ^NS	7.1 ^NS	7.1 ^NS
Sedimentation	7.0 ^NS	7.1 ^NS	6.9 ^NS	6.8 ^NS	6.8 ^NS	6.8 ^NS	6.8 ^NS	6.8 ^NS
Consistency	7.2 ^NS	7.2 ^NS	7.2 ^NS	7.2 ^NS	7.1 ^NS	7.1 ^NS	7.1 ^NS	7.0 ^NS
Flavour	7.3 ^NS	7.2 ^NS	7.2 ^NS	7.1 ^NS	7.0 ^NS	6.9 ^NS	6.9 ^NS	6.9 ^NS
Overall acceptability	7.2 ^NS	7.2 ^NS	7.2 ^NS	7.1 ^NS	7.0 ^NS	7.0 ^NS	6.9 ^NS	6.9 ^NS
Acidity,% LA	0.6^a	0.65^ab	0.66^b	0.67^b	0.679^b	0.683^b	0.695^b	0.702^b
Viscosity, cP	57^NS	60^NS	58.5^NS	58^NS	56.5^NS	55.5^NS	54.5^NS	53^NS
Sediment, ml	0^NS	0^NS	0^NS	0^NS	0^NS	0.125^NS	0.125^NS	0.125^NS
Wheying-off,%	0^a	0^a	0^a	0^a	1.2^a	3.8^b	6.2^c	8.8^d

NS non-significant, All the sensory properties are non-significant at 5% level. Acidity and wheying off (p ≤ 0.05) (n = 8 panelists)

Acidity and Sediment shown with different superscripts in a row were significantly different at p ≤ 0.05 (n=8)