Research Article
Probiotic-Based Optimization of Pistachio Paste Production and Detoxification of Aflatoxin B1 Using Bifidobacterium lactis
Table 4
Results of sensory evaluation in the studied treatments at different temperatures, storage times, and the different probiotic contents.
| | Factors | Treatments | | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 |
| | Texture | 8.3 | 7.7 | 8.3 | 7.7 | 8.3 | 4.1 | 8.3 | 4.1 | 8.3 | 7.3 | 7.3 | 7.3 | 7.3 | 7.3 | 7.3 | 6.9 | 8.3 | 7.5 | 8.3 | 7.5 | 8.3 | 3.9 | 8.3 | 3.9 | 7.3 | 7.3 | 7.9 | 6.9 | 5.2 | 7.3 | | Color | 8.9 | 8.2 | 8.9 | 8.2 | 8.9 | 7.5 | 8.9 | 7.5 | 8.9 | 7.9 | 7.9 | 7.9 | 7.9 | 7.9 | 7.9 | 7.2 | 8.9 | 8.0 | 8.9 | 8.0 | 8.9 | 7.1 | 8.9 | 7.1 | 7.9 | 7.9 | 8.3 | 7.2 | 8.4 | 7.9 | | Tastes | 8.7 | 75 | 8.7 | 75 | 8.7 | 3.9 | 8.7 | 3.9 | 8.7 | 6.8 | 6.8 | 6.8 | 6.8 | 6.8 | 6.8 | 6.1 | 8.7 | 7.1 | 8.7 | 7.1 | 8.7 | 3.8 | 8.7 | 3.8 | 6.8 | 6.8 | 7.8 | 6.5 | 5.1 | 6.8 | | Odor | 8.6 | 8.1 | 8.6 | 8.1 | 8.6 | 3.2 | 8.6 | 3.2 | 8.6 | 7.7 | 7.7 | 7.7 | 7.7 | 7.7 | 7.7 | 7.1 | 8.6 | 7.9 | 8.6 | 7.9 | 8.6 | 3.0 | 8.6 | 3.0 | 7.7 | 7.7 | 8.2 | 7.5 | 4.3 | 7.7 | | Overall acceptance | 8.6 | 79 | 8.6 | 79 | 8.6 | 4.6 | 8.6 | 4.6 | 8.6 | 7.4 | 7.4 | 7.4 | 7.4 | 7.4 | 7.4 | 6.9 | 8.6 | 7.6 | 8.6 | 7.6 | 8.6 | 4.5 | 8.6 | 4.5 | 7.4 | 7.4 | 8.1 | 7.0 | 5.8 | 7.4 | | Overall acceptance % | 95.6 | 87.8 | 95.6 | 87.8 | 95.6 | 51.1 | 95.6 | 51.1 | 95.6 | 82.2 | 82.2 | 82.2 | 82.2 | 82.2 | 82.2 | 76.7 | 95.6 | 84.4 | 95.6 | 84.4 | 95.6 | 50 | 95.6 | 50 | 82.2 | 82.2 | 90 | 77.8 | 64.4 | 82.2 |
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