Production and evaluation of novel functional extruded corn snacks fortified with ginger, bay leaves and turmeric powder

Table 2 Sensory quality score of extruded fortified corn snack

Types of extrudates	Concentrations	Colour	Texture	Taste	Odour	Overall acceptability
Control	0	9.0 ± 0.0^C	9.0 ± 0.4^C	7.5 ± 0.2^F	7.0 ± 0.1^F	8.5 ± 0.01^E
Laurel-corn snacks	1%	9.0 ± 0.1^Cb	8.6 ± 0.5^Da	8.3 ± 0.4^Da	9.0 ± 0.3^Cc	8.72 ± 0.02^Da
	3%	9.2 ± 0.1^Ba	8.4 ± 0.3^Da	8.4 ± 0.05^Da	9.6 ± 0.1^Aa	8.95 ± 0.01^Da
	5%	8.6 ± 0. 4^Dc	8.0 ± 0.1^Eb	7.8 ± 0.01^Ec	9.7 ± 0.0^Aa	8.37 ± 0.02^Ec
Ginger-corn snacks	1%	9.0 ± 0.5^Ca	8.0 ± 0.4^Fc	8.6 ± 0.06^Db	9.0 ± 0.3^Cc	8.65 ± 0.03^Dc
	3%	9.2 ± 0.3^Ba	8.6 ± 0.5^Db	9.2 ± 0.04^Ba	9.4 ± 0.1^Bb	9.1 ± 0.01^Ba
	5%	8.2 ± 0.1^Dc	9.1 ± 0.1^Ca	9.0 ± 0.02^Ca	9.6 ± 0.0^Aa	8.79 ± 0.01^Da
Turmeric- corn snacks	1%	9.0 ± 0.5^Cd	9.4 ± 0.1^Ba	8.2 ± 0.01^Dc	8.8 ± 0.01^Cc	8.85 ± 0.01^Dc
	3%	9.6 ± 0.2^Ac	9.6 ± 0.3^Aa	9.8 ± 0.03^Aa	9.4 ± 0.1^Ba	9.6 ± 0.02^Aa
	5%	9.8 ± 0.4^Ab	9.8 ± 0.1^Aa	9.0 ± 0.04^Cb	9.5 ± 0.2^Aa	9.52 ± 0.02^Aa
Mixed herbs- corn snacks	1%	9.0 ± 0.4^Ca	9.0 ± 0.3^Cb	8.2 ± 0.01^Dc	8.4 ± 0.4^Dc	8.6 ± 0.05^Db
	3%	9.2 ± 0.5^Ba	9.4 ± 0.1^Ba	9.2 ± 0.04^Ba	9.2 ± 0.3^Ba	9.25 ± 0.03^Ba
	5%	9.0 ± 0.2^Ca	9.1 ± 0.5^Cb	8.6 ± 0.02^Db	9.3 ± 0.2^Ba	9.0 ± 0.04^Ca

Values are expressed as means ± standard deviations, (A, B, C,..) donated the significance difference between all treatments in the same column for one parameter, (a,b,c,..) donated the significance different between different concentrations in same treatment under the same parameter. Means sharing similar letter within a column are statistically non significant (p > .05)

ISSN: 2661-8974