Table 5 Overall sensory acceptability of fermented cauliflower determined by point method.
From: Application of green tea to enhance the antioxidant properties of fermented cauliflower
Green tea concentration | Mean | Median | Min | Max | Variance |
|---|---|---|---|---|---|
Fermentation for 7 days | |||||
Control | 3.5 ± 0.5a* | 3.0A** | 3 | 4 | 0.265 |
0.5% | 3.5 ± 0.7a | 3.0A | 3 | 5 | 0.455 |
1% | 3.7 ± 0.7a | 4.0A | 3 | 5 | 0.424 |
2% | 3.9 ± 0.7ab | 4.0A | 3 | 5 | 0.447 |
3% | 4.9 ± 0.3c | 5.0A | 4 | 5 | 0.083 |
4% | 4.8 ± 0.4c | 5.0A | 4 | 5 | 0.152 |
5% | 4.6 ± 0.5bc | 5.0A | 4 | 5 | 0.265 |
Fermentation for 14 days | |||||
Control | 4.0 ± 0.6c | 4.0B | 3 | 5 | 0.364 |
0.5% | 5.0 ± 0.1d | 5.0B | 4.5 | 5 | 0.021 |
1% | 4.7 ± 0.5d | 5.0B | 4 | 5 | 0.203 |
2% | 4.0 ± 0.6c | 4.0A | 3 | 5 | 0.364 |
3% | 3.7 ± 0.5c | 4.0B | 3 | 4 | 0.242 |
4% | 1.8 ± 0.7b | 2.0B | 1 | 3 | 0.430 |
5% | 1.0 ± 0.1a | 1.0B | 1 | 1.5 | 0.021 |
