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Electronic Journal of Biotechnology ISSN: 0717-3458
  © 2011 by Universidad Católica de Valparaíso -- Chile
Vol. 14 No. 3, Issue of May 15, 2011
 

Table 4. Comparison of different treatment formulas on sensory evaluation of the final fermented red seaweed beverages after 120 days of fermentation.



Treatment

Overall acceptance

Flavor

Odor

Color

Clearness

Traditional formula (A)

2.90a

2.75a

2.75a

3.95a

3.75a

5% inoculum into A (B)

3.05a

2.85a

2.85a

3.80a

3.70a

Modified formula (C)*

-

-

-

-

-

5% inoculum into C (D)

2.10b

1.80b

1.80b

3.30b

3.05b

*No sensory test was done due to the salty taste as addition of MSG but low GABA content when compared with the treatment D. Different superscripts within the same column indicate significant differences (P < 0.05).