Parameter

K

L

M

N

O

Colour

7.9 ± 0.49

8 ± 0.63

8.7 ± 0.40

6.2 ± 0.40

4.4 ± 0.80

Flavour

6.9 ± 1.02

7.4 ± 0.37

8.3 ± 0.40

6.8 ± 1.16

4.8 ± 0.74

Texture

6.8 ± 0.40

7.9 ± 0.20

8.4 ± 0.37

6 ± 1.09

5 ± 0.89

Taste

7.1 ± 0.66

8 ± 0.31

8.7 ± 0.24

6.1 ± 0.66

5.3 ± 1.16

Chewability

6.9 ± 0.80

8.2 ± 0.24

8.6 ± 0.37

6.4 ± 0.58

4.8 ± 0.74

Overall acceptability

7.12 ± 0.41

7.9 ± 0.22

8.54 ± 0.16

6.3 ± 0.64

4.86 ± 0.52

All values are mean ± SD of five values.
Table 7: Optimization of SMP content of fruit bar by organoleptic evaluation