3.9. Consumer acceptance of WGP fortified yogurt and salad dressings
In WGP fortified yogurt, appearance liking and overall liking
among the control, 1% WP and 2% WP (w/w yogurt) samples were
not scored differently (P > 0.05) by the panelists (Table 5). However,
2% WP (w/w yogurt) sample received lower score on flavour
and texture liking. Although equal numbers of panelists gave liking
and disliking scores on the flavour of WGP fortified yogurt, more
panelists ranked ‘‘like very much’’ on the flavour of 1% WP (w/w
yogurt) than that of 2% WP (w/w yogurt) (data now shown). Also,
eight out of 12 panelists liked the texture of 1% WP (w/w yogurt),
but only three out of 12 panelists liked the texture of 2% WP (w/w
yogurt) (data not shown). The consistency scores showed that 1%
WP (w/w yogurt) sample was the closest to ‘‘just about right’’, neither
too thick nor too thin. Some panelists indicated their appreciation
on the nutritional value and fruity taste of WGP fortified
yogurt, but others stated their disliking on the chalky and medical
aftertaste which might come from the astringency of tannin in
WGP.