Quality Jam from Baobab (Adansonia digitata L) Fruit Pulp Powder: Formulation and Evaluation of Its Physicochemical and Nutritional Properties

Table 10

Effects of time and temperature of storage on sensory qualities of the jams.

Storage conditions		Mean (±SD) values of the sensory attributes
Time (days)	Temp. (°C)	Color	Texture	Aroma	Flavor	Mouth feel	Appearance	Overall liking
(a) Formulation no. 6
1	Room temp	5.73 ± 0.06^ab	6.53 ± 0.21^a	5.50 ± 0.30^b	5.53 ± 0.25^b–d	5.53 ± 0.31^a–c	5.51 ± 0.24^b	5.90 ± 0.26^bc
45	10–12	5.77 ± 0.21^ab	6.50 ± 0.20^a	5.27 ± 0.12^b	5.33 ± 0.21^dc	5.37 ± 0.29^bc	5.47 ± 0.15^b	5.77 ± 0.15^bc
	25–27	5.33 ± 0.32^bc	6.13 ± 0.25^a	5.07 ± 0.15^b	5.07 ± 0.05^d	5.00 ± 0.26^c	5.07 ± 0.25^bc	5.40 ± 0.17^c
90	10–12	5.17 ± 0.15^cd	6.14 ± 0.13^a	5.08 ± 0.12^b	5.15 ± 0.09^d	5.17 ± 0.35^c	4.87 ± 0.31^cd	5.20 ± 0.36^c
	25–27	4.50 ± 0.26^e	5.53 ± 0.35^b	4.37 ± 0.15^c	4.30 ± 0.46^e	3.97 ± 0.78^d	4.43 ± 0.55^d	4.30 ± 0.89^d
(b) Formulation no. 7
1	Room temp	5.77 ± 0.21^ab	6.50 ± 0.20^a	6.63 ± 0.15^a	6.40 ± 0.30^a	6.27 ± 0.21^a	6.67 ± 0.21^a	6.67 ± 0.21^a
45	10–12	5.80 ± 0.10^a	6.53 ± 0.38^a	6.37 ± 0.23^a	6.23 ± 0.15^ab	6.33 ± 0.15^a	6.63 ± 0.15^a	6.60 ± 0.26^a
	25–27	5.57 ± 0.23^a–c	6.13 ± 0.31^a	6.11 ± 0.16^a	6.03 ± 0.32^a–c	6.07 ± 0.15^ab	6.23 ± 0.15^a	6.23 ± 0.15^ab
90	10–12	5.27 ± 0.47^c	6.39 ± 0.29^a	6.17 ± 0.23^a	5.83 ± 0.35^a–d	6.07 ± 0.46^ab	6.23 ± 0.15^a	6.37 ± 0.21^ab
	25–27	4.80 ± 0.10^ed	6.10 ± 0.20^a	5.30 ± 0.85^b	5.13 ± 0.96^d	5.03 ± 0.95^c	3.64 ± 0.60^e	5.30 ± 0.46^c

Means (±SD) values in a given row having different superscripts are significantly different at .  = overall appearance.