Table 4.
Panelists Preference for specific quality characteristics of milk‐barberry samples and triplets related with sensory scores
| Sensory attributes of samples | Sensory scale factors and corresponding numerical values | Sensory scores triplet | ||||
|---|---|---|---|---|---|---|
| Poor (0 0 25)a | Fair (25 25 25) | Good (50 25 25) | Very good (75 25 25) | Excellent (100 25 0) | ||
| Color/appearance | ||||||
| S3 | 0 | 9 | 9 | 2 | 0 | (41.25 25 25) |
| S4 | 0 | 0 | 3 | 12 | 5 | (77.5 25 18.75) |
| S15 | 0 | 11 | 9 | 0 | 0 | (36.25 25 25) |
| S16 | 0 | 0 | 4 | 10 | 6 | (77.5 25 17.5) |
| S17 | 0 | 2 | 11 | 5 | 2 | (58.75 25 22.5) |
| S18 | 0 | 4 | 11 | 4 | 1 | (52.5 25 23.75) |
| Taste | ||||||
| S3 | 1 | 8 | 6 | 2 | 1 | (37.5 21.25 21.25) |
| S4 | 0 | 1 | 9 | 7 | 3 | (65 25 21.25) |
| S15 | 2 | 7 | 7 | 4 | 0 | (41.25 22.5 25) |
| S16 | 0 | 1 | 8 | 9 | 3 | (70 26.25 22.5) |
| S17 | 0 | 6 | 10 | 2 | 2 | (50 25 22.5) |
| S18 | 3 | 7 | 5 | 2 | 3 | (43.75 21.25 21.25) |
| Aroma/Smell | ||||||
| S3 | 0 | 5 | 7 | 6 | 2 | (56.25 25 22.5) |
| S4 | 0 | 3 | 9 | 4 | 4 | (61.25 25 20) |
| S15 | 0 | 5 | 8 | 5 | 2 | (55 25 22.5) |
| S16 | 0 | 2 | 9 | 6 | 3 | (62.5 25 21.25) |
| S17 | 0 | 3 | 8 | 6 | 3 | (61.25 25 21.25) |
| S18 | 0 | 2 | 9 | 5 | 4 | (63.75 25 20) |
| Mouth feel | ||||||
| S3 | 0 | 4 | 10 | 6 | 0 | (52.5 25 25) |
| S4 | 0 | 5 | 8 | 6 | 1 | (53.75 25 23.75) |
| S15 | 0 | 2 | 6 | 8 | 4 | (67.5 25 20) |
| S16 | 0 | 2 | 6 | 9 | 3 | (66.5 25 21.25) |
| S17 | 0 | 6 | 10 | 3 | 1 | (48.75 25 23.75) |
| S18 | 0 | 7 | 11 | 2 | 0 | (43.75 25 25) |
| Overall | ||||||
| S3 | (46.861 37.609 29.737) | |||||
| S4 | (64.126 43.659 29.855) | |||||
| S15 | (50.213 38.841 30.045) | |||||
| S16 | (68.954 45.344 30.195) | |||||
| S17 | (54.511 40.851 30.077) | |||||
| S18 | 38.786 29.561) | |||||
a
Triplets related with 5‐point sensory scale.