sensorial

Temperature (°C)	Variety		Average temp.

	Dongola	Berbar
Color
25°C	5.36 ± 0.15^a	4.21 ± 0.23^c	5.29^A

40°C	5.09 ±0.73^b	3.96 ±0.50^d	4.53^B

Average variety	5.23^A	4.09^B
Flavor
25°C	5.45 ±0.02^a	3.99 ± 0.28^c	4.72^A

40°C	5.15 ±0.18^b	3.76 ± 0.39^d	4.46^B

Average variety	5.30^A	3.88^B
Texture
25°C	5.45 ± 0.59^a	4.29 ± 0.67^c	4.87^A

40°C	5.28 ± 0.72^b	4.11 ± 0.10^d	4.70^B

Average variety	5.37^A	4.20^B
Overall acceptability
25°C	5.65 ± 0.61^a	4.27 ± 0.97^c	4.96^A

40°C	5.34 ± 0.40^b	3.98 ± 0.23^d	4.66^B

Average variety	5.50^A	4.13^B

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.