Sensory evaluation of soy whey orange juice beverages
Sample
Flavor
Taste
Color
Overall acceptability
A
8.5±0.08d
8.6±0.07e
8.7±0.02e
8.5±0.04e
B
8.5±0.05d
8.5±0.04d
8.6±0.04d
8.3±0.05d
C
8.4±0.05c
8.1±0.05c
8.2±0.04c
8.2±0.03c
D
7.5±0.02b
7.6±0.05b
7.4±0.03b
6.8±0.04b
E
7.1±0.05a
7.4±0.04a
6.9±0.04a
6.4±0.02a
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
Declarations
Acknowledgments
The authors are thankful to the Department of Food Science and Technology, University of Kashmir (190006) for providing the necessary facility to conduct the present research work.
The authors declare that there are no conflicts of interest.
Ethical approval
Not applicable.
Consent to participate
Not applicable.
Consent to publication
Not applicable.
Availability of data and materials
All relevant data is contained within the manuscript.
Funding
This work is funded by Indian Council of Medical Research [F.N. 5/9/1451/2022-Nut.] The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
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