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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