Table 3
Sensory evaluation of sweet pumpkin paste fermented with L. mesenteroides SM
| SPP1) (%) |
| 5 | 10 | 15 |
| Color | 4.00±0.712)a3) | 4.80±0.45b | 4.80±0.45b |
| Sweetness | 4.60±0.55a | 4.80±0.45a | 4.80±0.45a |
| Sourness | 3.2045a±0. | 4.40±0.55b | 4.60±0.55b |
| Bitterness | 2.60±0.55a | 3.60±0.55b | 3.80±0.45b |
| Texture | 2.40±0.55a | 4.40±0.55b | 4.80±0.45b |
| Overall acceptability | 3.20±0.45a | 4.00±0.71b | 4.60±0.55b |
1)SPP, Sweet pumpkin paste.
2)Values are means±SD.
3)a-bMeans in the same row with different superscript letters are significantly different by Duncan’s multiple range test (p<0.05).