Table 6.
Sensory acceptability of yoghurt fortified with fenugreek and Moringa oleifera seed flours during cold storage.
| Treatment | Storage Time (days) | Color | Mouthfeel | Body and Texture | Taste and Flavor | Overall Acceptability |
|---|---|---|---|---|---|---|
| C | d1 | 4.8 ± 0.10 a | 4.62 ± 0.10 a | 4.72 ± 0.10 a | 4.72 ± 0.10 a | 4.7 ± 0.1 a |
| d14 | 4.7 ± 0.10 b | 4.62 ± 0.10 a | 4.62 ± 0.10 b | 4.52 ± 0.09 a | 4.6 ± 0.1 b | |
| F1 | d1 | 4.3 ± 0.09 c | 4.43 ± 0.09 b | 4.52 ± 0.09 b | 4.23 ± 0.09 c | 4.4 ± 0.1 c |
| d14 | 4.0 ± 0.08 d | 4.23 ± 0.09 c | 4.43 ± 0.09 b | 4.13 ± 0.09 c | 4.2 ± 0.09 d | |
| F2 | d1 | 4.1 ± 0.09 d | 4.13 ± 0.09 d | 4.62 ± 0.10 b | 4.13 ± 0.09 d | 4.3 ± 0.09 d |
| d14 | 3.9±0.08 d | 4.03±0.08 e | 4.52±0.09 c | 4.33±0.09 d | 4.2±0.09 e | |
| M1 | d1 | 4.5 ± 0.09 f | 4.33 ± 0.09 e | 4.33 ± 0.09 c | 4.23 ± 0.09 e | 4.4 ± 0.1 f |
| d14 | 4.1 ± 0.09 f | 4.03 ± 0.08 f | 4.62 ± 0.10 d | 4.03 ± 0.08 e | 4.2 ± 0.1 f | |
| M2 | d1 | 4.2 ± 0.09 f | 4.13 ± 0.09 f | 4.62 ± 0.10 d | 4.33 ± 0.09 e | 4.3 ± 0.1 f |
| d14 | 4.1 ± 0.09 f | 4.03 ± 0.08 f | 4.43 ± 0.09 e | 4.13 ± 0.09 f | 4.2 ± 0.09 f |
Values are means ± SD of three independent replicates. Means with different superscripts are significantly different (p < 0.05). C: plain yoghurt, F1 and F2: yoghurt fortified with 0.1 and 0.2% fenugreek seed flour, M1 and M2: yoghurt fortified with 0.1 and 0.2% Moringa oleifera seed flour.