Table 4.
Sensory evaluation of the different pâtés with date paste (DP) (0%, 2.5% and 7%) and annatto extract (AE) (0 and 128 mg/kg) (Mean ± SE).
| Parameter | Control | DP-2.5 | DP-7.5 | AE | DP-2.5+AE | DP-7.5+AE |
|---|---|---|---|---|---|---|
| Colour (Light-Dark) | 5.9 ± 0.3 bc | 4.8 ± 0.3 ab | 4.2 ± 0.2 a | 6.1 ± 0.4 c | 5.7 ± 0.3 bc | 5.4 ± 0.3 abc |
| Aroma (Low-High) | 5.4 ± 0.4 | 6.3 ± 0.4 | 5.8 ± 0.3 | 5.6 ± 0.4 | 6.2 ± 0.3 | 6.3 ± 0.2 |
| Taste (Sweet-Salty) | 6.4 ± 0.3 bc | 5.9 ± 0.3 bc | 4.5 ± 0.3 a | 6.8 ± 0.3 c | 5.3 ± 0.3 ab | 4.7 ± 0.2 a |
| Cohesiveness (Low-High) | 5.3 ± 0.3 | 4.8 ± 0.3 | 4.6 ± 0.2 | 5.4 ± 0.4 | 5.2 ± 0.3 | 5.4 ± 0.3 |
| Hardness (Soft-Hard) | 5.3 ± 0.2 ab | 4.5 ± 0.3 ab | 4.2 ± 0.3 a | 5.9 ± 0.3 b | 5.1 ± 0.4 ab | 4.5 ± 0.3 a |
| Juiciness (Dry-Juicy) | 4.9 ± 0.3 a | 6.1 ± 0.3 ab | 5.9 ± 0.4 ab | 6.1 ± 0.3 ab | 6.2 ± 0.3 b | 6.5 ± 0.3 b |
| Particle detection (Low-High) | 4.8 ± 0.3 a | 4.7 ± 0.4 a | 4.9 ± 0.4 a | 6.8 ± 0.3 b | 6.1 ± 0.5 ab | 5.3 ± 0.3 ab |
| Overall preference | 6.1 ± 0.3 | 5.8 ± 0.4 | 5.5 ± 0.4 | 6.6 ± 0.4 | 6.0 ± 0.5 | 7.0 ± 0.3 |
a–c Different superscripts within the same row indicate differences between treatment groups (p < 0.05).