Exploration of Foods and Foodomics

From: Development of soy whey fortified orange juice beverages: their physicochemical, rheological, antioxidant, and sensory properties

Table 3

Sensory evaluation of soy whey orange juice beverages

Sample	Flavor	Taste	Color	Overall acceptability
A	8.5±0.08^d	8.6±0.07^e	8.7±0.02^e	8.5±0.04^e
B	8.5±0.05^d	8.5±0.04^d	8.6±0.04^d	8.3±0.05^d
C	8.4±0.05^c	8.1±0.05^c	8.2±0.04^c	8.2±0.03^c
D	7.5±0.02^b	7.6±0.05^b	7.4±0.03^b	6.8±0.04^b
E	7.1±0.05^a	7.4±0.04^a	6.9±0.04^a	6.4±0.02^a

Return to article view

The data is presented as mean ± standard deviation (n = 3). For every parameter, the data with small letters as superscripts are significantly different (P < 0.05). A: 0 mL soy whey, 100 mL orange juice; B: 20 mL soy whey, 80 mL orange juice; C: 30 mL soy whey, 70 mL orange juice; D: 40 mL soy whey, 60 mL orange juice; E: 50 mL soy whey, 50 mL orange juice