4.3 Microbiological Characteristics

4.
3 MICROBIOLOGICAL CHARACTERISTICS
4.3.1. Yeast and mould score
The data for Yeast and mould score in sample of different treatments are as following:-
Replications Mean Range F-Test C.D. at

Treatments R1 R2 R3 R4 R5 Min. Max. 5% level
T0 3 4 4 3 3 3.40 3 4
T1 5 4 5 4 3 4.20 3 5
4 3 5 3 5 3 5 Signi 1.23
T2 4.00
T3 3 4 3 4 5 3.80 3 5
From the above data on ash percentage in samples of different treatments and control, the
highest mean ash percentage was recorded in the sample of T1 (4.20) followed by T2 (4.00),
T3 (3.80), T0 (3.40).
Table 4.3.1.2: Critical difference for Yeast and Mould count of control and
experimental sample
Treatment Average T0 T1 T2 T3
49.98 49.2 48.23 47.25
T0 49.98 0.78 1.75 2.73
T1 49.2 0.97 1.95
T2 48.23 0.98
T3 47.25
C.D. = 0.32
The following observations are made:
 The difference between the mean values of T0-T1 (0.78) was greater than the C.D.
value, 0.32 Therefore, the difference was significant.
 It is therefore concluded that, the difference between control and treatment was found
to be significant in treatments T0- T1, T0- T2, T0- T3, T1- T2, T1- T3, T2- T3.
ANOVA
ANOVA for Yeast and mould percentage in control and experimental sample;
F table F table
SV DF SS MS F-cal 5% 1% Result T 5%
Non
Rep 4 1.3 0.325 0.410526 3.259167 5.952545 Signi 2.178813
Treat 3 1.75 0.58 0.74 3.49 7.59 Signi
Error 12 9.50 0.79

 As evident from the result of ANOVA given in the table, the F (Cal) value was
smaller than the table value of F (3.49) at 5% level of significance. Therefore; the
difference was non-significant.
50.00
49.50
49.00
48.50
48.00
47.50
47.00
46.50
46.00
45.50
T0 T1 T2 T3
Series1
Fig 4.3.1.1: Average percentage of moisture in the samples of control and experimental
samples.
 T0 - T0 - Control prepared from milk (100:00).

 T1 - Experimental sample prepared from Milk, Aloe vera gel and dried Betel leaf
powder (97:2:1).
powder (95:4:1).
4.3.2. Coliform count
It is evident from the table that the coli from count in control and experimental samples were.
Treatment R1 R2 R3 R4 R5
T0 NIL NIL NIL NIL NIL
Nil=Negative
It is evident from the table, a that the coli from test for control and experimental sample was
100% negative. It shows the absence of gram negative bacteria which means the strict
hygienic practice was maintained during the procedure preparation.
4.3.3. Standard plate count score
The data for standard plate count in sample of different treatments are as following:-
Treatment R1 R2 R3 R4 R5 Mean
T0 18 16 15 15 12 15.20
T1 16 15 16 13 11 14.20
T2 15 14 12 13 10 12.80
T3 13 12 10 11 14 12.00
F-Test Signi
C.D. at 5% level 2.20
highest mean ash percentage was recorded in the sample of T0 (15.20) followed by T1
(14.20), T2 (12.80), T3 (12.00).
ANOVA
ANOVA for Standard plate count percentage in control and experimental sample;
F table F table
Non
Rep 4 31.7 7.925 3.09772 3.259167 5.952545 Signi 2.178813
Treat 3 30.55 10.18 3.98 3.49 7.59 Signi
Error 12 30.70 2.56
As evident from the result of ANOVA given in the table the F (Cal) value was smaller than
the table value of F (3.49) at 5% level of significance. Therefore; the difference was non-
significant.
Table 4.3.1.2: Critical difference for moisture percentage of control and

experimental sample
49.98 49.2 48.23 47.25
T0 49.98 0.78 1.75 2.73
T1 49.2 0.97 1.95
T2 48.23 0.98
T3 47.25
C.D. = 0.32
value, 0.32 Therefore, the difference was non-significant.
to be significant in treatments T0- T2, T0- T2, T0- T3, T1- T2, T1- T3, T2- T3.
50.00
49.50
49.00
48.50
48.00
47.50
47.00
46.50
46.00
45.50
T0 T1 T2 T3
Series1
samples.

powder (97:2:1).
powder (95:4:1).
4.4 ORGANOLEPTIC CHARACTERISTICS
4.4.1. Color and Appearance score
The data for Color and Appearance score in sample of different treatments are as following:-
Treatment R1 R2 R3 R4 R5 Total Mean

T0 8 7.5 7 7.5 8 38.00 7.60
T1 7.5 8.5 8 8.5 8 40.50 8.10
T2 8.5 8 8.5 8 8.5 41.50 8.30
T3 7 8 7.5 7 7.5 37.00 7.40
F-Test Signi
T0 (7.60), T3 (7.40).
ANOVA
ANOVA for Color and appearance score in control and experimental sample;
F table F table
0.42857 3.25916 5.95254 Non 2.17881
Rep 4 0.3 0.075 1 7 5 Signi 3
Treat 3 2.65 0.88 5.05 3.49 7.59 Signi
Error 12 2.10 0.18
As evident from the result of ANOVA given in the table the F (Cal) value was greater than
the table value of F (3.49) at 5% level of significance. Therefore; the difference was
significant.

experimental sample
49.98 49.2 48.23 47.25
T0 49.98 0.78 1.75 2.73
T1 49.2 0.97 1.95
T2 48.23 0.98
T3 47.25
C.D. = 0.32
 The difference between the mean values of T0-T1 (0.5) was less than the C.D. value,
0.32 Therefore, the difference was non-significant.
to be significant in treatments T0- T2, T0- T3, T1- T2, T1- T3, T2- T3.
50.00
49.50
49.00
48.50
48.00
47.50
47.00
46.50
46.00
45.50
T0 T1 T2 T3
Series1
samples.

powder (97:2:1).
powder (95:4:1).
4.4.2. Body and Texture score
The data for body and Texture score in sample of different treatments are as following:-

T0 8 8.5 8 8.5 8.5 41.50 8.30
T1 7.5 8 7.5 8.5 8.5 40.00 8.00
T2 7.5 7 8 7.5 8 38.00 7.60
T3 7 7.5 7 7.5 7.5 36.50 7.30
F-Test Signi
T2 (7.60), T3 (7.30).
ANOVA
ANOVA for body and texture score in control and experimental sample;
F table F table
0.2687 2.63265 3.25916 5.95254 Non 2.17881
Rep 4 1.075 5 3 7 5 Signi 3
Treat 3 2.90 0.97 9.47 3.49 7.59 Signi
Error 12 1.22 0.10
significant.

experimental sample
49.98 49.2 48.23 47.25
T0 49.98 0.78 1.75 2.73
T1 49.2 0.97 1.95
T2 48.23 0.98
T3 47.25
C.D. = 0.32
value, 0..62 Therefore, the difference was significant.
50.00
49.50
49.00
48.50
48.00
47.50
47.00
46.50
46.00
45.50
T0 T1 T2 T3
Series1
samples.

powder (97:2:1).
powder (95:4:1).
4.4.3. Flavor and Taste score
The data for flavor and Taste score in sample of different treatments are as following:-

T0 7.5 7.5 8 8.5 8 39.50 7.90
T1 7.5 8 8.5 8 8.5 40.50 8.10
T2 8.5 8 8.5 8 8.5 41.50 8.30
T3 7 8 7.5 7.5 8 38.00 7.60
F-Test Signi
T0 (7.90), T3 (7.60).
ANOVA
ANOVA for flavour and taste score in control and experimental sample;
F table F table
0.2312 1.88135 3.25916 5.95254 Non 2.17881
Rep 4 0.925 5 6 7 5 Signi 3
Treat 3 1.34 0.45 3.63 3.49 7.59 Signi
Error 12 1.48 0.12
significant.

experimental sample
49.98 49.2 48.23 47.25
T0 49.98 0.78 1.75 2.73
T1 49.2 0.97 1.95
T2 48.23 0.98
T3 47.25
C.D. = 0.32
50.00
49.50
49.00
48.50
48.00
47.50
47.00
46.50
46.00
45.50
T0 T1 T2 T3
Series1
samples.

powder (97:2:1).
powder (95:4:1).
4.4.4. Overall acceptability score
The data for Overall acceptability score in sample of different treatments are as following:-

T0 7.5 7 8 7.5 8.5 38.50 7.70
T1 7.5 8 8 8.5 8.5 40.50 8.10
T2 8 8 8.5 8 8.5 41.00 8.20
T3 7.5 7.5 8 7.5 7.5 38.00 7.60
F-Test Signi
T0 (7.70), T3 (7.60).
ANOVA
ANOVA for Overall acceptability score in control and experimental sample;
F table F table
Non
Rep 4 1.3 0.325 3.25 3.259167 5.952545 Signi 2.178813
Treat 3 1.30 0.43 4.33 3.49 7.59 Signi
Error 12 1.20 0.10
significant.

experimental sample
49.98 49.2 48.23 47.25
T0 49.98 0.78 1.75 2.73
T1 49.2 0.97 1.95
T2 48.23 0.98
T3 47.25
C.D. = 0.32
50.00
49.50
49.00
48.50
48.00
47.50
47.00
46.50
46.00
45.50
T0 T1 T2 T3
Series1
samples.

powder (97:2:1).
powder (95:4:1).

4.3 Microbiological Characteristics

Hochgeladen von

Dokumentinformationen

Originaltitel

Copyright

Verfügbare Formate

Dieses Dokument teilen

Dokument teilen oder einbetten

Freigabeoptionen

Stufen Sie dieses Dokument als nützlich ein?

Sind diese Inhalte unangemessen?

Copyright:

Verfügbare Formate

4.3 Microbiological Characteristics

Hochgeladen von

Copyright:

Verfügbare Formate

4.

Replications Mean Range F-Test C.D. at

The following observations are made:

 T0 - T0 - Control prepared from milk (100:00).

T0 NIL NIL NIL NIL NIL

T1 NIL NIL NIL NIL NIL

T2 NIL NIL NIL NIL NIL

T3 NIL NIL NIL NIL NIL

C.D. at 5% level 2.20

Table 4.3.1.2: Critical difference for moisture percentage of control and

The following observations are made:

 T0 - T0 - Control prepared from milk (100:00).

4.4.1. Color and Appearance score

Treatment R1 R2 R3 R4 R5 Total Mean

C.D. at 5% level 0.58

Table 4.3.1.2: Critical difference for moisture percentage of control and

The following observations are made:

 T0 - T0 - Control prepared from milk (100:00).

Treatment R1 R2 R3 R4 R5 Total Mean

C.D. at 5% level 0.44

Table 4.3.1.2: Critical difference for moisture percentage of control and

The following observations are made:

 T0 - T0 - Control prepared from milk (100:00).

Treatment R1 R2 R3 R4 R5 Total Mean

C.D. at 5% level 0.48

Table 4.3.1.2: Critical difference for moisture percentage of control and

The following observations are made:

 T0 - T0 - Control prepared from milk (100:00).

Treatment R1 R2 R3 R4 R5 Total Mean

C.D. at 5% level 0.44

ANOVA for Overall acceptability score in control and experimental sample;

Table 4.3.1.2: Critical difference for moisture percentage of control and

The following observations are made:

 T0 - T0 - Control prepared from milk (100:00).

Das könnte Ihnen auch gefallen