Table 5.
Changes in color parameters (L, a, b) and sensorial traits of herbal enriched juices stored for 2 months at 4 °C.
| Color parameters |
J-con |
J-PME |
J-BE |
J-LE |
J-LEE |
|||||
|---|---|---|---|---|---|---|---|---|---|---|
| Storage period (day) | 0 | 60 | 0 | 60 | 0 | 60 | 0 | 60 | 0 | 60 |
| L* | 21.95 ± 0.2 | 20.8 ± 0.2 | 26.5 ± 0.2 | 25.9 ± 0.2 | 25.9 ± 0.3 | 24.8 ± 0.2 | 23.3 ± 0.2 | 22.8 ± 0.7 | 27.4 ± 0.2 | 26.8 ± 0.2 |
| a* | −3.3 ± 0.3 | −3.9 ± 0.1 | −2.7 ± 0.3 | −2.8 ± 0.0 | −2.8 ± 0.2 | −3.0 ± 0.1 | −3.2 ± 0.1 | −3.9 ± 0.2 | −2.5 ± 0.1 | −2.9 ± 0.3 |
| b* | 9.8 ± 0.1 | 8.95 ± 0.3 | 10.2 ± 0.6 | 9.9 ± 0.3 | 10.5 ± 0.6 | 9.8 ± 0.3 | 8.8 ± 0.3 | 8.0 ± 0.3 | 9.5 ± 0.3 | 9.0 ± 0.1 |
| Sensorial traits | 0 | 60 | 0 | 60 | 0 | 60 | 0 | 60 | 0 | 60 |
| Color | 8.1 ± 0.3a | 7.5 ± 0.2a | 8.5 ± 0.4a | 8.2 ± 0.2 | 7.7 ± 0.3 | 7.0 ± 0.5 | 7.9 ± 0.3 | 7.3 ± 0.2 | 8.4 ± 0.2 | 8.0 ± 0.1 |
| Odor | 7.5 ± 0.4b | 7.2 ± 0.3a | 8.2 ± 0.3b | 8.0 ± 0.3 | 8.0 ± 0.8 | 7.5 ± 0.3 | 8.1 ± 0.5 | 7.8 ± 0.3 | 8.1 ± 0.1 | 7.6 ± 0.3 |
| Taste | 8.0 ± 0.2a | 7.0 ± 0.2b | 8.3 ± 0.5a | 8.1 ± 0.5 | 7.8 ± 0.8 | 7.1 ± 0.8 | 8.0 ± 0.2 | 7.5 ± 0.3 | 8.4 ± 0.3 | 8.1 ± 0.4 |
| Overall acceptability | 7.9 ± 0.1ab | 7.2 ± 0.3a | 8.3 ± 0.6a | 8.1 ± 0.2 | 7.8 ± 0.7 | 7.2 ± 0.2 | 8.0 ± 0.3 | 7.6 ± 0.1 | 8.2 ± 0.6 | 7.9 ± 0.6 |
Mean in the same column with different letters are significantly different (p ≤ 0.05).