Table 5.

Sensory analysis of idli prepared from batter containing mustard essential oil (0.1%) stored at 30 and 4 °C

Batch	Sensory analysisa
	Appearance	Aroma	Mouth feel	Taste	After taste	Overall acceptability
Control 12 h, fresh	7.86 ± 0.42	7.63 ± 0.81	7.90 ± 1.00	7.63 ± 1.10	7.72 ± 0.97	7.86 ± 0.81
5 days storage
Control, 4 °C	7.59 ± 0.91	7.40 ± 0.43	7.31 ± 0.64	7.50 ± 0.50	7.36 ± 0.71	7.54 ± 0.47
0.1% Mustard EO, 4 °C	7.09 ± 0.46	6.86 ± 0.57	6.83 ± 0.54	6.72 ± 0.87	6.63 ± 0.94	7.13 ± 0.53
0.1% Mustard EO 30 °C	6.40 ± 0.49	6.13 ± 0.71	5.95 ± 0.41	5.95 ± 0.61	6.14 ± 0.85	6.22 ± 0.50
10 days storage
Control, 4 °C	6.42 ± 0.21	6.10 ± 0.41	5.04 ± 0.44	5.12 ± 0.51	5.68 ± 0.29	5.15 ± 0.50
0.1% Mustard EO, 4 °C	6.85 ± 0.23	6.69 ± 0.34	6.69 ± 0.36	6.71 ± 0.42	6.60 ± 0.24	6.70 ± 0.39
20 days storage
Control, 4 °C	N.D	N.D	N.D	N.D	N.D	N.D
0.1% Mustard EO, 4 °C	6.36 ± 0.37	6.56 ± 0.37	6.51 ± 0.46	6.50 ± 0.44	6.49 ± 0.26	6.50 ± 0.29
30 days storage
Control, 4 °C	N.D	N.D	N.D	N.D	N.D	N.D
0.1% Mustard EO, 4 °C	6.08 ± 0.41	6.42 ± 0.31	6.45 ± 0.27	6.27 ± 0.36	6.36 ± 0.45	6.34 ± 0.36

9-point hedonic scale used for sensory analysis: 1—dislike extremely, 2—dislike very much, 3—dislike moderately, 4—dislike slightly, 5—neither like or dislike, 6—like slightly, 7—like moderately, 8—like very much, 9—like extremely

N.D, not determined because from 10th day itself, it was not acceptable by sensory panelist

^aMean ± S.D. score of 15 determinations (15 semi trained panelists)