Attributes *GoodBelly (Control) Probiotic fortified seabuckthorn product (pH adjusted to 4.0) Probiotic fortified seabuckthorn product (pH adjusted to 4.0) Probiotic fortified seabuckthorn product (containing WPC) Probiotic fortified seabuckthorn product (containing WPC)
    L. plantarum L. rhamnosus L. plantarum L. rhamnosus
Sweetness 6.00 ± 0.25 0.55 ± 0.01 0.40 ± 0.01 3.48 ± 0.02a 3.00 ± 0.06a
Sour-acid 2.68 ± 0.10 7.50 ± 0.36 8.00 ± 0.23 3.15 ± 0.15a 2.95 ± 0.05a
Vinegary 1.10 ± 0.07 4.58 ± 0.12 5.10 ± 0.14 1.15 ± 0.02a 1.70 ± 0.08a
Bitterness 2.52 ± 0.14 5.90 ± 0.09 6.15 ± 0.18 3.60 ± 0.11 3.25 ± 0.17
Acceptability 7.85 ± 0.25 4.15 ± 0.15 4.90 ± 0.12 7.24 ± 0.06a 7.10 ± 0.17a
The data presented in this table are means of triplicate experiments ± standard deviation. The mean values represent statistically significant differences (p≤0.001) according to the post-hoc comparisons (Tukey’s test) of the one-way ANOVA analysis
aSignificantly different (p≤0.001) than probiotic fortified seabuckthorn products (pH adjusted to 4.0)
*Commercial product, GoodBelly was purchased from local supermarket market (Coles, Weribee, Australia) and used as a comparator (control) for sensory evaluation
Table 4: Sensory evaluation of probiotic fortified sea buckthorn products.