Table 4.
Sensory analysis of black carrot concentrate incorporated buttermilk.
| Buttermilk | Appearance | Colour | Consistency | Flavour | Taste | Overall acceptability | |
|---|---|---|---|---|---|---|---|
| Control | 8.00 | 8.20 | 8.30 | 8.05 | 8.50 | 8.10 | |
| Experimental | 5.0 % | 8.20 | 8.40 | 8.25 | 8.10 | 8.30 | 8.20 |
| 7.5% | 8.25 | 8.35 | 8.35 | 8.20 | 8.50 | 8.40 | |
| 10.0% | 8.00 | 8.05 | 8.15 | 7.80 | 8.10 | 7.80 | |
| χ2 value (Kruskal–Wallis test) | 1.11 NS | 0.63NS | 1.60NS | 5.60NS | 1.31NS | 8.58∗ | |
∗∗ Significant at 1% level of significance (p < 0.01) ∗Significant at 5% level of significance (p < 0.05), NS - Non-significant, Control – Product developed with standard recipe, Experimental-product developed by incorporating black carrot concentrate at different levels into standard recipe.