Table 5.
Mean score of sensory attributes of Nunu prepared with various single and combined starter cultures. Evaluation is based on a nine-point hedonic scale.
| Starter cultures | Taste | Odour | Colour/appearance | Texture | Overall acceptability |
|---|---|---|---|---|---|
| Sp (control) | 6.53 ± 0.06d | 5.00 ± 0.10a | 6.40 ± 0.10b | 6.53 ± 0.06b | 6.45 ± 0.06a |
| Lf | 6.07 ± 0.15b | 6.53 ± 0.06d | 7.13 ± 0.06c | 7.27 ± 0.06c,d | 7.17 ± 0.12b |
| Lp | 7.53 ± 0.06g | 7.90 ± 0.10f | 8.03 ± 0.15e | 8.50 ± 0.20e | 7.20 ± 0.00b |
| Lh | 6.40 ± 0.00c | 8.43 ± 0.15g | 7.43 ± 0.15d | 8.20 ± 0.20e | 8.00 ± 0.20e |
| Lm | 5.00 ± 0.17a | 6.33 ± 0.06c | 6.53 ± 0.06b | 8.43 ± 0.15e | 7.40 ± 0.17b,d |
| Lf + Lp | 8.03 ± 0.15h | 8.50 ± 0.20g | 7.13 ± 0.06c | 7.13 ± 0.12c | 8.43 ± 0.15f |
| Lf + Lh | 7.17 ± 0.06e | 8.43 ± 0.06g | 8.03 ± 0.06e | 8.43 ± 0.06e | 8.17 ± 0.12e,f |
| Lf + Lm | 6.20 ± 0.10b | 6.10 ± 0.17b | 7.27 ± 0.15c,d | 7.43 ± 0.15d | 7.43 ± 0.06d |
| Lp + Lh | 7.03 ± 0.16e | 8.63 ± 0.06g | 7.87 ± 0.15e | 8.50 ± 0.20e | 7.70 ± 0.10d |
| Lp + Lm | 7.30 ± 0.00f | 5.17 ± 0.06a | 6.57 ± 0.15b | 8.30 ± 0.10e | 7.50 ± 0.26d |
| Lh + Lm | 7.50 ± 0.20g | 7.20 ± 0.10e | 5.53 ± 0.06a | 6.23 ± 0.15a | 6.50 ± 0.20a |
Values are means of two experiments, ±: standard deviation. Values in the same column with different letters differ significantly from each other (P < 0.05). Spontaneously fermented (Sp), L. fermentum (Lf), L. plantarum (Lp), L. helveticus (Lh), and L. mesenteroides (Lm), L. fermentum + L. plantarum (Lf + Lp), L. fermentum + L. helveticus (Lf + Lh), L. fermentum + L. mesenteroides (Lf + Lm), L. plantarum + L. helveticus (Lp + Lh), L. plantarum + L. mesenteroides (Lp + Lm), L. helveticus + L. mesenteroides (Lh + Lm).