2.3.2. Sensory evaluation of functional orange juice

Sensory characteristics of the fortified juice were evaluated based on colour, taste, flavour, mouthfeel and overall acceptability using a 9-point Hedonic scale. This was done on a scale of 1 (for dislike extremely) to 9 (for like extremely). The taste panel analysis was conducted using 20 semi-trained panelists who are familiar with orange juice. The evaluation was conducted at room temperature in a well-lit and properly ventilated environment. There was water to rinse mouth in between tasting protocols of the samples. The samples were randomly coded and presented as KCF, FKC, KFC and FCK (with isolate/hydrolysate of 1.0%, 0.8%, 0.6% and 0.0% respectively).

The semi-trained panelists selected to participate in the study were made voluntary and confidential. Twenty (20) panelists (comprising of 12 females and 8 males between the age gap of 24–38 years) were selected from University community based on their knowledge about conduct of sensory evaluation exercise and familiarity with the type of product under evaluation.

The panelists gave their consent and confirmed their willingness to participate before taken part in the evaluation exercise.

The protocol and the instruments (Questionnaire) used were approved by the Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife Research Committee in line with the approved ethics of the Institutional Research Committee.