Encapsulation of Moringa oleifera Extract in Ca-Alginate Chocolate Beads: Physical and Antioxidant Properties

Table 1

Sensory evaluation scores of chocolate alginate beads (control and 6% MLE) prepared with different hardening times.

	Color	Taste	Aroma	Texture	General acceptance
Control
2 min	7.07a ± 0.88	6.07a ± 0.80	6.80a ± 0.86	6.53ab ± 0.64	6.80a ± 0.56
8 min	7.13a ± 0.52	6.20a ± 0.77	6.53a ± 0.99	7.40c ± 0.51	7.00a ± 0.65
20 min	7.07a ± 0.70	6.27a ± 0.70	6.73a ± 0.46	6.20a ± 0.77	6.87a ± 0.64
6% MLE
2 min	7.40a ± 0.51	6.27a ± 0.80	6.47a ± 0.74	6.87 b ± 0.35	7.07a ± 0.46
8 min	7.00a ± 0.65	5.80a ± 0.86	6.60a ± 0.99	7.67c ± 0.49	7.20a ± 0.41
20 min	6.73a ± 0.59	6.00a ± 0.85	6.33a ± 0.82	6.53ab ± 0.52	7.20a ± 0.56

Within the same column, values followed by different letters are significantly different ().