Table 3.
Sensory evaluation of cereal‐based functional food prepared with different inoculum sizes of Pichia kudriavzevii OG32
| Sample | Appearance | Consistency | Taste | Mouth feel | Overall quality |
|---|---|---|---|---|---|
| Control | 5.85 ± 0.14a | 6.75 ± 0.03a | 4.95 ± 0.09ab | 4.05 ± 0.12d | 5.40 ± 0.21a |
| A | 5.40 ± 0.67ab | 6.75 ± 0.09a | 3.60 ± 0.16b | 4.50 ± 0.31c | 4.50 ± 0.25b |
| B | 5.40 ± 0.42ab | 6.75 ± 0.03a | 5.85 ± 0.77a | 4.95 ± 0.22b | 5.85 ± 0.46a |
| C | 4.95 ± 0.33b | 4.05 ± 0.11ab | 3.60 ± 0.30b | 5.85 ± 0.08a | 4.05 ± 0.16b |
Data are means with standard deviations of triplicate values. Values not sharing a common superscript differ significantly at P < 0.05 (DMRT).
Control: No inoculum; A: Inoculum size (2.3 × 103); B: Inoculum size (1.98 × 104); C: Inoculum size (1.84 × 105).