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Table 9 Sensory analysis of GOS gummies stored for a period of 6 months (37 °C)

From: Development of Galactooligosaccharide (GOS) added gummies: sensory, characterization and shelf quality

Duration

 

Color/ Appearance

Mouth feel

Texture

Overall Taste

Flavor

After taste

Chewiness

Overall Acceptability

Total Score

 

Max score

10

10

10

10

10

10

10

10

10

0 Day

Mean

8.74

8.12

7.88

8.47

8.53

8.24

8.29

8.47

66.94

SD

 ± 0.75

 ± 0.93

 ± 0.93

 ± 1.07

 ± 0.94

 ± 1.2

 ± 0.92

 ± 0.8

 ± 5.09

Range

8–10

6–9

6–10

7–10

7–10

6–10

7–10

7–10

60–75

Percent

87.4

81.2

78.8

84.7

85.3

82.4

82.9

84.7

83.7

15 Day

Mean

8.63

7.75

7.94

7.94

8.19

8.25

8.19

8.18

65.06

SD

 ± 0.81

 ± 1.06

 ± 0.85

 ± 1.61

 ± 0.91

 ± 0.9

 ± 0.75

 ± 0.83

 ± 5.42

Range

7–10

6–9

6–9

5–10

6–9

6–10

7–9

7–9

54–71

Percent

86.3

77.5

79.4

79.4

81.9

82.5

81.9

81.8

81.3

30 Day

Mean

8.69

8.44

8.25

8.31

8.25

8.13

8.31

8.44

66.81

SD

 ± 0.6

 ± 0.89

 ± 0.86

 ± 1.45

 ± 0.86

 ± 0.96

 ± 0.95

 ± 0.96

 ± 5.11

Range

7–9

7–10

7–9

6–10

6–9

81.3

7–10

7–10

57–75

Percent

86.9

84.4

82.5

83.1

82.5

 

83.1

84.4

83.5

60 Day

Mean

9.06

8.31

8.25

7.8

8.31

8.19

8.06

8.19

66.19

SD

0.68

0.7

1

0.9

0.87

0.98

1

0.91

5.6

Range

8–10

7–9

7–10

6–9

6–9

6–10

6–9

6–9

55–75

Percent

90.6

83.1

82.5

78

83.1

81.9

80.6

81.8

82.74

180 Day

Mean

9.6

8.5

8.2

9.15

9.23

8.61

9.38

9.08

71.8

SD

0.77

0.97

1.1

0.69

0.73

1.39

0.77

0.86

5.13

Range

8–10

7–10

7–10

8–10

8–10

6–10

8–10

8–10

63–78

Percent

96

85

82

91.5

92.3

86.1

93.8

90.7

89.75

F test

 

3.48

1.92

0.58

2.38

2.96

0.64

4.58

2.42

2.82

P value

 

0.01*

0.12 NS

0.68 NS

0.06 NS

0.02*

0.63 NS

0.002**

0.06 NS

0.02*

  1. NS Non significant, 0.05-*, 0.005-**