Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 5 | Page No.: 688-690
DOI: 10.3923/pjn.2009.688.690
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Production and Sensory Evaluation of Tigernut Beverages

Rita E. Sanful

Abstract:
The acceptability of roasted and non-roasted tiger nut beverages has been investigated. Forty panelists were used in the sensory evaluation study. The panelists compared the two beverages on the bases of mouth feel, texture, taste, aroma, consistency, appearance and general acceptability. Correlation analysis of the results showed that although the texture, aroma, appearance and consistency were important for consumers, mouth feel and taste were more important for the overall acceptance of the beverages. The mouth feel of the non-roasted tiger nut beverage was more acceptable than that of the roasted tiger nut beverage. The taste of the roasted tiger nut beverage, however, was more acceptable to the panelists than that of the non-roasted tiger nut beverage. General preference is given to the roasted tiger nut beverage.
PDF Fulltext XML References Citation Report Citation
How to cite this article:

Rita E. Sanful , 2009. Production and Sensory Evaluation of Tigernut Beverages. Pakistan Journal of Nutrition, 8: 688-690.

DOI: 10.3923/pjn.2009.688.690

URL: https://scialert.net/abstract/?doi=pjn.2009.688.690

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 

Curve Bottom