Sample name Colour* Consistency* Odour* texture Flavor* Overall* acceptability
F11 4.80 ± 1.06 4.63 ± 1.02 4.73 ± 0.98 4.93 ± 1.01 4.33 ± 1.22 4.70 ± 1.20
F12 4.50 ± 1.13 4.70 ± 1.03 4.10 ± 0.92 5.10 ± 1.02 4.63 ± 1.12 4.93 ± 0.98
F13 4.46 ± 1.16 4.73 ± 1.01 4.13 ± 0.89 5.00 ± 1.08 4.80 ± 1.06 4.40 ± 0.93
F14 4.33 ± 0.88 4.83 ± 0.98 4.30 ± 0.98 4.93 ± 1.04 4.20 ± 1.06 4.33 ± 0.88
F15 4.20 ± 0.96 5.00 ± 0.90 4.53 ± 1.10 5.23 ± 1.04 4.13 ± 1.00 4.13 ± 1.07
M1 4.93 ± 1.04 5.20 ± 0.96 5.13 ± 0.89 5.20 ±  1.03 4.60 ± 1.19 5.03 ± 0.46
M2 4.80 ± 0.96 5.23 ± 0.81 4.83 ± 1.01 5.10 ± 1.06 4.93 ± 0.98 5.33 ± 0.80
M3 4.63 ± 1.03 5.40 ± 0.77 4.70 ± 1.02 5.13 ± 1.17 4.60 ± 1.27 4.80 ± 1.06
M4 4.40 ± 0.96 540 ± 1.06 5.10 ± 0.95 5.10 ±  1.06 4.43 ± 0.88 4.40 ± 0.96
CS 5.40 ± 0.96 4.50 ± 1.10 4.30 ± 0.93 5.03 ± 0.99 3.93 ± 1.15 4.10 ± 0.88
aMeans value of 30 measurements. Statistically significant (p≤0.05)*.
Table 8: Score Means of the sensory evaluation in treated samplesa.