Table 5.
Effect of tamarind seed powder (TSP) on sensory acceptability of enriched mango juice
| Attribute | Inclusion level of TSP (%) | |||||
|---|---|---|---|---|---|---|
| 0 (Control) | 0.5 | 1.0 | 1.5 | 2.0 | 2.5 | |
| Appearance | 7.9 ± 1.88a | 6.9 ± 1.37bc | 6.8 ± 1.27b | 6.5 ± 1.24c | 6.1 ± 1.48cd | 5.9 ± 1.93d |
| Color | 8.0 ± 1.71a | 7.0 ± 1.07b | 6.7 ± 1.27b | 6.5 ± 1.29cb | 6.0 ± 1.51c | 6.1 ± 1.82c |
| Flavor | 7.9 ± 1.09a | 6.5 ± 1.50b | 6.0 ± 1.93b | 5.9 ± 1.87b | 5.2 ± 1.97c | 4.9 ± 2.14c |
| Taste | 7.7 ± 1.41a | 6.4 ± 1.41b | 6.2 ± 1.81b | 5.8 ± 1.93b | 4.9 ± 2.07c | 4.8 ± 2.12c |
| Thickness | 6.7 ± 2.03ab | 6.7 ± 1.76ab | 6.9 ± 1.57a | 6.0 ± 1.85b | 6.3 ± 1.82ab | 5.9 ± 2.42b |
| Consistency | 7.2 ± 1.67a | 6.4 ± 1.33b | 6.4 ± 1.86b | 6.4 ± 1.50b | 5.8 ± 1.85bc | 5.4 ± 1.89c |
| Mouth feel | 7.4 ± 1.59a | 6.3 ± 1.88bc | 6.3 ± 1.77c | 6.0 ± 1.95b | 5.3 ± 2.24db | 5.2 ± 2.20d |
| Sweetness | 7.7 ± 1.49a | 6.3 ± 1.69b | 6.1 ± 1.93b | 5.9 ± 2.27bc | 5.2 ± 2.16c | 4.9 ± 2.26c |
| Overall acceptability | 8.1 ± 1.03a | 7.0 ± 1.46b | 6.7 ± 1.61b | 6.6 ± 1.99b | 5.3 ± 2.02c | 4.9 ± 1.98c |
Values are means ± standard deviation (n = 50). Mean values in the same row with different superscripts (a–d) are significantly different (P < 0.05). Anchors for the hedonic scale used were: 9 = like extremely, 8 = like very much, 7 = like moderately, 6 = like slightly, 5 = neither like nor dislike, 4 = dislike slightly, 3 = dislike moderately, 2 = dislike very much, 1 = dislike extremely.