Table 1.
Sensory analysis of formulated ice cream and commercial ice cream samples.
| Sample | Texture | Taste | Colour | Aroma | Overall Acceptability |
|---|---|---|---|---|---|
| Commercial | 6.10 ± 0.81 d | 6.20 ± 0.74 c | 6.38 ± 0.60 d | 6.43 ± 0.99 c | 6.57 ± 0.60 d |
| Plain | 6.50 ± 0.66 d | 6.50 ± 0.60 c | 6.42 ± 0.99 d | 6.39 ± 1.14 c | 6.55 ± 0.82 d |
| MO (0.5 g) | 5.48 ± 1.13 c | 5.43 ± 1.21 b | 5.74 ± 1.05 c | 5.57 ± 0.94 b | 5.83 ± 0.92 c |
| MO (1.0 g) | 4.65 ± 1.27 b | 4.83 ± 0.89 b | 5.00 ± 1.02 b | 4.96 ± 1.04 a | 5.13 ± 0.92 b |
| MO (2.0 g) | 4.39 ± 1.26a | 3.91 ± 1.12 a | 4.83 ± 0.97 a | 4.57 ± 1.32 a | 4.61 ± 1.15 a |
Values represent mean ± standard deviation.
Values with the same superscript number on the same column are not significantly (P < 0.05) different. Commercial- Commercial Ice cream; Plain-50 g whipping cream +35 g skimmed milk; MO [0.5]-49.5 g whipping cream + 35 g skimmed milk + 0.5 g moringa leaves powder; MO [1.0]- 49 g whipping cream + 35 g skimmed milk + 1 g moringa leaves powder; MO [2.0]- 48 g whipping cream + 35 g skimmed milk + 2 g moringa leaves powder.