Ultrasonic Extraction of Phenolic Compounds from Eggplant Peel and Formulation of Eggplant Peel Extract-Enriched Ice-Cream

Table 6

Sensory evaluation of eggplant peel extract (5%)-enriched ice-cream.

Characteristics	Blank (ice cream without the extract)	Control (commercial ice-cream)	Sample (ice-cream with 5% extract)
Texture	6.125 ± 1.204^b	7.312 ± 1.25^a	7.437 ± 1.41^a
Aroma	6.187 ± 1.37^b	7.375 ± 1.14^a	6.875 ± 1.31^ab
Hardness	5.937 ± 1.91^a	6.625 ± 1.58^a	7.187 ± 1.22^a
Melting	6.75 ± 1.52^a	6.312 ± 1.99^a	7.56 ± 1.75^a
Color	7.25 ± 1.65^a	7.625 ± 1.5^a	6.437 ± 2.03^a
Appearance	6.3125 ± 1.99^a	7.5 ± 1.154^a	7.062 ± 1.48^a
Taste	5.93 ± 1.43^b	7.5 ± 1.414^a	7.25 ± 1.57^a
Overall acceptance	6.125 ± 1.5^b	7.312 ± 1.45^a	7.812 ± 1.16^a

Different superscript small letters (a-b) within a row indicate means which are significantly () different.