Table 1.
Least square anova for changes in sensory quality, physico-chemical characteristics and microbiological counts of salted sorghum lassi subjected to different preservation treatments
| Sensory attributes | Mean Sum of Squares | |
|---|---|---|
| Treatments | Storage period | |
| Flavour | 3.76** | 9.86** |
| Sedimentation | 0.02** | 0.34** |
| Overall Acceptability | 3.68** | 18.79** |
| Physico-chemical characteristics | ||
| Viscosity (Pa.S at D:100 s−1) | – | 0.00067** |
| Acidity (% LA) | 0.008** | 0.004** |
| Free fatty acids (μg/ml) | 0.015** | 0.02** |
| Tyrosine (μg/ml) | 785.95** | 3805.92** |
| Microbiological counts | ||
| Total plate count (log cfu/ml) | 9.46** | 42.94** |
| Lactic acid bacterial count (log cfu/ml) | 3.97** | 38.02** |
| Yeasts and Molds count (log cfu/ml) | 0.75** | 4.36** |
** Significant at 1% level (p < 0.01); D is shear rate