Journal of Food Quality / 2017 / Article / Tab 4

Research Article

Use of Lactobacillus plantarum as Starter Culture and Its Influence on Physicochemical, Microbiological, and Sensory Characteristics of Kunnu-Aya Produced from Sorghum and Tigernut

Table 4

Mean sensory scores of starter culture inoculated and uninoculated kunnu-aya.

SamplesSensory properties
AppearanceAromaTasteMouth feelG. acceptability

Inoculated samples
100SOR/0TIG8.30 ± 0.667.90 ± 0.798.25 ± 0.647.85 ± 0.888.50 ± 0.61
90SOR/10TIG7.60 ± 0.607.85 ± 0.598.00 ± 0.468.05 ± 0.768.25 ± 0.44
80SOR/20TIG8.15 ± 0.757.70 ± 0.477.90 ± 0.727.80 ± 0.708.20 ± 0.52
70SOR/30TIG7.70 ± 0.737.55 ± 0.517.95 ± 0.517.95 ± 0.768.20 ± 0.52
60SOR/40TIG7.85 ± 0.677.70 ± 0.668.10 ± 0.648.15 ± 0.678.40 ± 0.50
50SOR/50TIG7.85 ± 0.757.70 ± 0.578.15 ± 0.677.75 ± 0.648.05 ± 0.39

Uninoculated samples
100SOR/0TIG7.90 ± 1.627.80 ± 1.067.75 ± 1.747.65 ± 1.427.85 ± 1.90
90SOR/10TIG7.05 ± 1.366.90 ± 1.336.60 ± 1.437.30 ± 1.427.00 ± 1.30
80SOR/20TIG7.75 ± 1.127.10 ± 1.076.85 ± 1.397.25 ± 1.297.60 ± 1.14
70SOR/30TIG7.25 ± 1.216.25 ± 1.296.65 ± 1.937.15 ± 1.427.00 ± 1.72
60SOR/40TIG7.10 ± 1.377.15 ± 1.187.30 ± 1.537.20 ± 1.617.40 ± 1.50
50SOR/50TIG7.20 ± 1.516.70 ± 1.267.60 ± 1.147.00 ± 1.307.15 ± 1.14

Values are means of three replicated samples. Means with different superscript letters across columns are significantly different ; G. acceptability, general acceptability; 100SOR/0TIG, 100% sorghum and 0% tigernut; 90SOR/10TIG, 90% sorghum and 10% tigernut; 80SOR/20TIG, 80% sorghum and 20% tigernut; 70SOR/30TIG, 70% sorghum and 30% tigernut; 60SOR/40TIG, 60% sorghum and 40% tigernut; 50SOR/50TIG, 50% sorghum and 50% tigernut.

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