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. 2021 Oct 28;10(11):2608. doi: 10.3390/foods10112608

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Sensorial attributes of HPP- (600 MPa, 3 min) and HT-treated (63 °C, 3 min) puree: intensity of different characteristics (a) on a 5- point hedonic scale (1 = low, 5 = high) and consumer liking (b) on a 9-point hedonic scale (1 = dislike it extremely, 9 = like it extremely). Denotation of “*” indicates significant difference between different treatments (n = 101, p < 0.05).

Sensorial attributes of HPP- (600 MPa, 3 min) and HT-treated (63 °C, 3 min) puree: intensity of different characteristics (a) on a 5- point hedonic scale (1 = low, 5 = high) and consumer liking (b) on a 9-point hedonic scale (1 = dislike it extremely, 9 = like it extremely). Denotation of “*” indicates significant difference between different treatments (n = 101, p < 0.05).