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Table 6 Sensory attributes and consumer acceptability of corn silk–lemon and commercial tea infusion

From: In vitro antioxidants and antihypertensive properties of corn silk–lemon infusion

Attributes

A

B

C

D

E

F

G

L

Aroma

7.40 ± 0.54a

7.60 ± 1.34a

6.40 ± 1.14a

6.60 ± 0.55a

6.80 ± 0.84a

7.80 ± 0.84a

7.20 ± 1.79a

7.80 ± 1.30a

Taste

7.60 ± 0.89a

7.40 ± 0.89a

6.80 ± 1.64a

7.60 ± 0.89a

7.20 ± 1.10a

7.20 ± 1.30a

6.60 ± 1.82a

6.80 ± 1.30a

Colour

7.60 ± 0.54ab

7.20 ± 1.48ab

7.00 ± 1.00ab

7.20 ± 0.84ab

6.80 ± 1.10b

8.00 ± 1.23ab

8.40 ± 0.89a

8.00 ± 1.00ab

Overall acceptability

3.40 ± 2.07a

5.40 ± 2.88a

5.20 ± 2.59a

5.20 ± 2.49a

5.20 ± 2.59a

4.20 ± 2.78a

5.20 ± 3.03a

5.40 ± 2.97a

  1. Mean ± standard deviation for three determinations. Values with different superscripts on a row are significantly different at p < 0.05
  2. CSF: corn silk flour; LF: lemon flour; A: 100% CSF; B: 95% CSF and 5% LF; C: 90% CSF and 10% LF; D: 85% CSF and 15% LF; E: 80% CSF and 20% LF; F: top tea; G: green tea; L: lipton tea