The sensory evaluation of the control and TGase treated labneh samples were investigated and the results are presented in Table 4. When the overall scores of the sensory properties were compared, significant difference (P < 0.05) between 2 U and 4 U/g protein TGase treated labneh samples and the other groups (control, 0.5 U and 1 U) could be seen. The results of sensorial evaluation showed that significant differences were observed among samples for appearance, brightness, texture, odor, flavor and consistence (P < 0.05). The lowest overall score was detected for control labneh with value 12.45 while the highest overall score was detected for 2 U TGase treated labneh sample. The results of sensory evaluation also reflected the constructive impact of TGase treatment on the production of labneh made from GM. Finally, scores obtained in the sensory analysis were consisted with the values of penetrometer parameters obtained in the instrumental tests.
The sensory evaluation of the control and TGase treated labneh samples were investigated and the results are presented in Table 4. When the overall scores of the sensory properties were compared, significant difference (P < 0.05) between 2 U and 4 U/g protein TGase treated labneh samples and the other groups (control, 0.5 U and 1 U) could be seen. The results of sensorial evaluation showed that significant differences were observed among samples for appearance, brightness, texture, odor, flavor and consistence (P < 0.05). The lowest overall score was detected for control labneh with value 12.45 while the highest overall score was detected for 2 U TGase treated labneh sample. The results of sensory evaluation also reflected the constructive impact of TGase treatment on the production of labneh made from GM. Finally, scores obtained in the sensory analysis were consisted with the values of penetrometer parameters obtained in the instrumental tests.
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The sensory evaluation of the control and TGase treated labneh samples were investigated and the results are presented in Table 4. When the overall scores of the sensory properties were compared, significant difference (P < 0.05) between 2 U and 4 U/g protein TGase treated labneh samples and the other groups (control, 0.5 U and 1 U) could be seen. The results of sensorial evaluation showed that significant differences were observed among samples for appearance, brightness, texture, odor, flavor and consistence (P < 0.05). The lowest overall score was detected for control labneh with value 12.45 while the highest overall score was detected for 2 U TGase treated labneh sample. The results of sensory evaluation also reflected the constructive impact of TGase treatment on the production of labneh made from GM. Finally, scores obtained in the sensory analysis were consisted with the values of penetrometer parameters obtained in the instrumental tests.
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