|
Kilishi samples |
Sensory parameter |
| Flavour |
Pungency |
Juiciness |
Tenderness |
Overall acceptability |
| TK |
7.30 ± 0.44d |
6.84 ± 0.23h |
6.41 ± 0.32e |
6.62 ± 0.48e |
6.71 ± 0.33c |
| SK1 |
7.53 ± 0.33b |
7.20 ± 0.52d |
6.52 ± 0.21cd |
6.65 ± 0.36de |
6.80 ± 0.44b |
| SK2 |
7.60 ± 0.36a |
6.92 ± 0.33g |
6.68 ± 0.42b |
6.76 ± 0.42c |
7.10 ± 0.38a |
| SK3 |
7.42 ± 0.18c |
7.04 ± 0.41f |
6.76 ± 0.33a |
6.84 ± 0.33b |
6.84 ± 0.49b |
| SK4 |
7.40 ± 0.24c |
7.12 ± 0.28e |
6.81 ± 0.22a |
6.93 ± 0.47a |
6.53 ± 0.21d |
| SK5 |
7.38 ± 0.48c |
7.43 ± 0.33c |
6.54 ± 0.38c |
6.68 ± 0.32d |
6.41 ± 0.32e |
| SK6 |
7.27 ± 0.51de |
7.51 ± 0.42b |
6.48 ± 0.41d |
6.34 ± 0.24f |
6.23 ± 0.24f |
| SK7 |
7.24 ± 0.38e |
7.74 ± 0.38a |
6.25 ± 0.35f |
6.20 ± 0.43g |
6.08 ± 0.32g |
a-hMeans with different superscript along the column differ significantly at P≤ 0.05.
TK - Traditional kilishi (100% ingredients)
SK1 - Sausage-type kilishi (100% ingredients)
SK2 - Sausage-type kilishi (85% Ingredients)
SK3 - Sausage-type kilishi (90% ingredients)
SK4 - Sausage-type kilishi (95% ingredients)
SK5 - Sausage-type kilishi (105% ingredients)
SK6 - Sausage-type kilishi(110% ingredients)
SK7 - Sausage-type kilishi (115% ingredients) |
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