Table 5.
Effect of enrichment with quinoa seeds on sensory evaluation of Kishk during storage
| Kishk samples | Storage period (month) | Flavor (45) | Body and texture (30) | Appearance and color (15) | Acidity (10) | Total acceptability (100) |
|---|---|---|---|---|---|---|
| B | Zero | 38.17 ± 1.04bA | 21.83 ± 1.76cB | 12.17 ± 0.76aA | 9.00 ± 0.50aA | 81.17 ± 3.21dAB |
| One | 41.33 ± 1.53aA | 25.33 ± 2.08abA | 14.00 ± 1.00aA | 9.50 ± 0.50aA | 90.17 ± 5.01bA | |
| Two | 42.00 ± 1.00aAB | 26.17 ± 0.76aA | 14.00 ± 1.00aA | 9.50 ± 0.50aA | 91.67 ± 0.76aAB | |
| Three | 38.00 ± 1.00bAB | 23.17 ± 0.76bcB | 13.00 ± 1.00aA | 8.67 ± 0.29aA | 82.83 ± 0.58cAB | |
| BQB | Zero | 37.00 ± 1.00bA | 25.17 ± 0.76bA | 12.17 ± 0.76bAB | 8.00 ± 0.50aAB | 82.33 ± 1.76bAB |
| One | 41.33 ± 0.76aAB | 26.00 ± 1.00abA | 14.00 ± 1.00abAB | 9.00 ± 1.00aB | 90.33 ± 3.40aAB | |
| Two | 42.00 ± 1.00aBC | 27.00 ± 0.50aA | 14.00 ± 1.00aAB | 8.83 ± 0.29aAB | 91.83 ± 0.76aBC | |
| Three | 38.33 ± 0.29bAB | 25.00 ± 1.00bA | 12.00 ± 1.00bB | 8.00 ± 1.00aAB | 83.33 ± 2.25bB | |
| BQ | Zero | 37.00 ± 0.50cA | 26.00 ± 0.50bA | 13.00 ± 0.87abA | 7.00 ± 0.50cBC | 83.00 ± 1.00cA |
| One | 42.00 ± 0.50aA | 27.00 ± 1.00abA | 14.00 ± 0.50aA | 8.00 ± 0.50bB | 91.00 ± 1.73bA | |
| Two | 43.00 ± 1.00aA | 28.00 ± 1.00aA | 14.00 ± 0.50aA | 9.00 ± 0.50aAB | 94.00 ± 1.32aA | |
| Three | 39.00 ± 1.00bA | 26.33 ± 0.76bA | 12.00 ± 0.50bB | 8.00 ± 0.50bAB | 85.33 ± 0.29cA | |
| QBQ | Zero | 35.00 ± 1.00 dB | 26.00 ± 1.00aA | 11.00 ± 1.00aBC | 6.00 ± 1.00bC | 78.00 ± 3.61cB |
| One | 39.00 ± 1.00bBC | 27.00 ± 1.00aA | 12.00 ± 1.00aBC | 7.00 ± 0.58abB | 85.00 ± 3.00abAB | |
| Two | 41.00 ± 0.58aBC | 27.00 ± 1.00aA | 12.00 ± 1.00aB | 8.00 ± 1.00aB | 88.00 ± 2.50aCD | |
| Three | 37.00 ± 1.0cB | 25.17 ± 1.00aA | 12.00 ± 0.50aB | 7.00 ± 0.50abBC | 81.17 ± 0.29bcBC | |
| Q | Zero | 33.00 ± 1.00cC | 24.50 ± 0.50cA | 11.00 ± 0.50bC | 6.00 ± 0.50bC | 74.50 ± 2.00dC |
| One | 38.17 ± 1.26abC | 26.33 ± 0.76abA | 11.33 ± 0.76abC | 7.00 ± 0.50abB | 82.83 ± 0.58bB | |
| Two | 39.67 ± 0.76aC | 27.50 ± 1.00aA | 12.00 ± 1.00aB | 8.00 ± 1.00aB | 87.67 ± 1.76aD | |
| Three | 37.00 ± 1.00bB | 25.50 ± 1.04bcA | 11.00 ± 0.50abB | 6.00 ± 1.00bC | 79.50 ± 1.04cC |
Results are the mean of three different determinations ± standard deviation. Means that are followed by the same letter in the row and the same capital letter in the column did not differ significantly (p < 0.05). B, Control Kishk made from 100% wheat burghul; BQB, replaced at 25% Quinoa seeds; BQ, replaced at 50% Quinoa seeds; QBQ, replaced at 75% Quinoa seeds; Q, replaced at 100% Quinoa seeds