Table 3 Sensory evaluation of maize/caramel products

Fermentation with Fresco

8 h

3.4 ± 0.5^d

2.9 ± 0.5^c

2.9 ± 0.7^b

2.8 ± 0.7^c

2.1 ± 0.6^a

 + B. animalis subsp. animalis J3II

14 d

3.2 ± 0.5^c

2.5 ± 0.5^b

2.9 ± 0.5^b

2.6 ± 0.7^b

3.1 ± 0.8^d

21 d

3.3 ± 0.5^c

2.1 ± 0.3^a

2.5 ± 0.5^a

2.9 ± 0.8^c

3.6 ± 0.5^e

 + B. choerinum K 1/1

14 d

2.8 ± 0.9^a

2.9 ± 0.7^c

3.0 ± 0.7^b

2.5 ± 0.9^b

2.4 ± 0.5^b

21 d

3.0 ± 0.8^b

2.6 ± 0.5^b

3.4 ± 0.7^c

2.6 ± 0.5^b

3.5 ± 0.7^e

 + B. pseudolongum K 4/4

14 d

3.2 ± 0.5^c

3.0 ± 0.8^d

2.9 ± 0.5^b

2.5 ± 0.5^b

2.8 ± 0.7^c

21 d

3.3 ± 0.5^c

2.6 ± 0.5^b

3.1 ± 0.8^b

2.4 ± 0.7^b

3.1 ± 0.3^d

 + B. thermophilum DSM 20212

14 d

3.2 ± 0.4^c

2.8 ± 0.6^c

2.8 ± 0.4^b

2.2 ± 0.4^a

2.8 ± 0.4^c

21 d

3.0 ± 0.5^b

2.8 ± 0.6^c

3.3 ± 0.6^c

3.3 ± 0.6^d

3.2 ± 0.6^d