Table 8.
Sensory traits of peptides-supplemented milk samples during cold preservation at 4 °C
| Sample | Color | Taste | Flavor | Over acceptability |
|---|---|---|---|---|
| M−Control | 8.5 ± 0.2c | 8.8 ± 0.1b | 8.5 ± 1.1c | 8.6 ± 0.2b |
| M- DPI | 8.7 ± 0.2b | 7.5 ± 0.5c | 8.3 ± 0.9d | 8.1 ± 0.4c |
| M- HPI | 8.4 ± 0.3d | 7.8 ± 0.5c | 8.2 ± 0.7d | 8.1 ± 0.5c |
| M- PSP | 8.8 ± 0.2a | 8.9 ± 0.1a | 8.8 ± 0.2a | 8.9 ± 0.1a |
| M- PKH | 8.4 ± 0.4d | 8.7 ± 0.2b | 8.8 ± 0.1b | 8.6 ± 0.3b |
Data are presented mean ± SD; Means in the same column with different lowercase letters are significantly different P ≤ 0.05.