Table 5.

Organoleptic and sensory scores of milk and tofu

	Taste	Texture	Flavour	Colour	Appearance	Overall acceptability
Milk
Control	6.5 ± 0.33	–	6.2 ± 0.65	6.7 ± 0.81	7.0 ± 0.33	6.6 ± 0.13
T1	6.6 ± 1.02		6.5 ± 1.32	6.8 ± 1.03	6.7 ± 0.12	6.7 ± 0.52
T2	6.8 ± 0.98		6.7 ± 1.04	6.8 ± 0.05	6.8 ± 0.45	6.8 ± 0.21
T3	6.5 ± 0.99	–	6.5 ± 0.88	6.7 ± 0.23	6.7 ± 0.35	6.6 ± 0.34
Tofu
Control	6.9 ± 1.25	6.9 ± 0.33	6.7 ± 0.46	7.1 ± 0.33	7.2 ± 0.26	7.0 ± 0.56
T1	6.7 ± 0.68	7.2 ± 0.79	6.7 ± 1.01	6.9 ± 1.03	7.1 ± 0.41	6.9 ± 0.26
T2	7.2 ± 1.00	7.3 ± 0.55	6.8 ± 0.66	7.1 ± 0.44	7.1 ± 0.69	7.1 ± 0.55
T3	4.5 ± 0.56	4.5 ± 0.71	6.5 ± 0.49	5.6 ± 0.22	6.2 ± 0.11	5.5 ± 0.12

Values given are mean ± SD

Control: Dehulled soybean treated in the GCB unit upto 121 °C

T1 = sprouted seeds in the (grinding cum blanching unit) GCB unit upto 121 °C

T2 = sprouted seeds in the GCB unit upto 100 °C

T3 = sprouted seeds in the GCB unit upto 80 °C