Temperature (°C) Variety Average temp.
Dongola Berbar
Color
25°C 5.36 ± 0.15a 4.21 ± 0.23c 5.29A
40°C 5.09 ±0.73b 3.96 ±0.50d 4.53B
Average variety 5.23A 4.09B  
Flavor
25°C 5.45 ±0.02a 3.99 ± 0.28c 4.72A
40°C 5.15 ±0.18b 3.76 ± 0.39d 4.46B
Average variety 5.30A 3.88B  
Texture
25°C 5.45 ± 0.59a 4.29 ± 0.67c 4.87A
40°C 5.28 ± 0.72b 4.11 ± 0.10d 4.70B
Average variety 5.37A 4.20B  
Overall acceptability
25°C 5.65 ± 0.61a 4.27 ± 0.97c 4.96A
40°C 5.34 ± 0.40b 3.98 ± 0.23d 4.66B
Average variety 5.50A 4.13B  
Values are mean ± SD.
*Means in the same columns and rows bearing same superscript small letters are
not significantly different (p ≥ 0.05)
**Means in the same row with the same superscript capital letters are not
significantly different (p ≤ 0.05).
***Means in the same column bearing different superscript capital letters are
significantly different (p ≤ 0.01).
Table 5: Effect of garlic variety and storage temperature on sensorial evaluation of garlic paste.