Table 4.
Sensory quality of patties incorporated with MLE during the storage time
| Attributes | Days | Treatments of patties1) | SEM | |||
|---|---|---|---|---|---|---|
|
| ||||||
| Control | MLE1 | MLE2 | PS | |||
| Color | ||||||
| 5 | 3.29 | 3.57 | 3.43 | 4.14A | 0.64 | |
| 15 | 3.14 | 3.11 | 2.93 | 3.29B | 0.85 | |
| 30 | 3.43 | 2.71 | 3.29 | 3.14B | 0.56 | |
| Aroma | ||||||
| 5 | 3.29 | 2.43B | 3.07 | 3.00 | 0.72 | |
| 15 | 3.14 | 2.36B | 2.36 | 2.71 | 0.61 | |
| 30 | 3.43 | 3.14A | 3.21 | 3.29 | 0.50 | |
| Texture | ||||||
| 5 | 4.00 | 3.43 | 3.43 | 3.71 | 0.79 | |
| 15 | 3.57 | 3.14 | 2.97 | 3.57 | 0.83 | |
| 30 | 3.29 | 3.17 | 2.86 | 3.57 | 0.79 | |
| Flavor | ||||||
| 5 | 3.43 | 3.36 | 3.26 | 3.57 | 0.75 | |
| 15 | 3.29 | 3.14 | 2.56 | 3.29 | 1.09 | |
| 30 | 3.43 | 2.93 | 2.86 | 3.07 | 0.98 | |
| Juiciness | ||||||
| 5 | 3.14 | 3.29 | 3.00 | 3.14 | 0.85 | |
| 15 | 3.00 | 2.43 | 2.14 | 2.43 | 0.96 | |
| 30 | 3.43 | 3.26 | 2.71 | 3.21 | 0.88 | |
| Overall acceptability | ||||||
| 5 | 3.29 | 3.07 | 3.30 | 3.50 | 0.64 | |
| 15 | 3.57 | 3.03 | 3.36 | 3.14 | 0.78 | |
| 30 | 3.43 | 2.96 | 3.00 | 3.14 | 0.44 | |
Means in a column with different letters (A-C) are significantly different (P<0.05).
MLE, ethanolic extract of Moringa stenopetala leaves; SEM, standard error of the mean.
1)Treatments are as indicated in Table 1.