Table 8.

Sensory evaluation of OJK and NPOJK pasteurized at different temperatures for 5 and 30 min

Treatment	Taste	Color	Odor	Consistency	Overall acceptability
OJ	*9.90a ± 0.20	9.85a ± 0.30	9.95a ± 0.52	9.89a ± 0.60	9.90a ± 0.16
OJK**	9.80a ± 0.38	9.72a ± 0.14	9.92a ± 0.16	9.68a ± 0.46	9.86a ± 0.10
NPOJK	9.64b ± 0.14	9.48b ± 0.40	9.50b ± 0.36	9.24b ± 0.12	9.32b ± 0.24
50°C /5m	9.66b ± 0.22	9.71a ± 0.45	9.84a ± 0.52	9.55a ± 0.37	9.72a ± 0.43
	(9.50b ± 0.34)	(9.35b ± 0.27)	(9.50b ± 0.60)	(9.20b ± 0.65)	(9.52ab ± 0.30)
50°C /30m	9.15bc ± 0.29	9.44b ± 0.18	9.75a ± 0.82	9.52ab ± 0.39	9.50ab ± 0.14
	(8.81d ± 0.42)	(9.32b ± 0.20)	(9.42b ± 0.24)	(9.15bc ± 0.64)	(9.10c ± 0.44)
60°C /5m	9.35bc ± 0.33	9.53b ± 0.54	9.70a ± 0.43	9.53ab ± 0.19	9.60a ± 0.53
	(9.27bc ± 0.13)	(9.44b ± 0.24)	(9.38b ± 0.31)	(9.30b ± 0.44)	(9.51ab ± 0.28)
60°C /30m	8.22d ± 0.12	9.10c ± 0.37	9.62b ± 0.45	8.93bc ± 0.62	9.00c ± 0.41
	(7.95e ± 0.29)	(8.78c ± 0.61)	(9.31c ± 0.36)	(8.70bc ± 0.34)	(8.78c ± 0.23)
70°C /5m	8.96c ± 0.12	9.34b ± 0.30	9.60b ± 0.10	9.48b ± 0.14	9.40b ± 0.42
	(8.70d ± 0.54)	(9.22b ± 0.30)	(9.44b ± 0.10)	(9.16bc ± 0.48)	(9.06c ± 0.50)
70°C /30m	7.10f ± 0.50	8.50c ± 0.16	8.36c ± 0.64	8.54c ± 0.10	8.72c ± 0.58
	(6.90f ± 1.18)	(8.26cd ± 0.82)	(8.22cd ± 0.56)	(8.14d ± 0.18)	(8.24cd ± 0.36)
80°C /5m	6.76f ± 0.24	8.18cd ± 0.08	8.10d ± 0.12	8.28cd ± 0.34	8.50c ± 0.20
	(6.64f ± 0.70)	(8.14d ± 0.46)	(8.06d ± 0.78)	(8.10d ± 0.24)	(8.08d ± 0.62)
80°C /30m	5.04g ± 0.10	5.68e ± 0.42	5.40e ± 0.22	6.12e ± 0.22	5.56e ± 1.10
	(4.78g ± 1.32)	(5.08f ± 1.10)	(4.96f ± 0.38)	(5.40f ± 1.22)	(5.14f ± 1.14)

^*Means (±SD) followed by different subscripts within each column are significantly different (p ≤ .05). Means between parenthesis are for the NPOJK.

^**OJK = orange juice with added kiwi's freeze‐dried powder (0.3%, w/w), NPOJK = nano‐particles orange juice with added kiwi's freeze‐dried powder (0.3%, w/w).