The Journal of Food Technology in Africa
Innovative Institutional Communications
Vol. 7, No. 2, 2002, pp. 52-54
Bioline Code: ft02013
Full paper language: English
Document type: Research Article
Document available free of charge
The Journal of Food Technology in Africa, Vol. 7, No. 2, 2002, pp. 52-54
© Copyright 2002 The Journal of Food Technology in Africa, Nairobi
Sensory Properties of traditionally-fermented buttermilk (Omashikwa) processed in Namibia.|
Bille, P.G., Ozuuko, A.T.R. and Ngwira, T.
An investigation was carried out to test the hypothesis that the main problems of traditionally-fermented milk products processed in the rural setup are based on variable sensory quality, hygiene and unattractive presentation to consumers. Sensory evaluation scores of 9 samples of traditional fermented buttermilk and control buttermilk from ten panelists for appearance, smell, taste and consistency on a 5-point hedonic scale were subjected to analysis of variance (ANOVA) to judge whether or not differences existed for various characteristics (p<0.05 and p<0.01). Those which showed differences between the means were subjected to Duncan's Multiple Range Test. The results showed that the means of control samples differed significantly from other means and scored the highest points in all characteristics. The control samples were then considered superior.