Table 1 Sensory evaluation of the different culture time
From: Research on soybean curd coagulated by lactic acid bacteria
T/h | The average score | |||
|---|---|---|---|---|
Color | Flavor | Morphology | Taste | |
1 | 3.0 | 2.5 | 1.0 | 3.5 |
2 | 3.0 | 2.5 | 2.0 | 3.5 |
3 | 3.0 | 3.3 | 3.0 | 3.5 |
4 | 3.3 | 3.6 | 4.0 | 4.0 |
5 | 4.5 | 4.5 | 4.5 | 4.5 |
6 | 4.5 | 4.5 | 4.5 | 4.0 |
7 | 4.6 | 3.5 | 4.0 | 4.0 |
8 | 4.7 | 3.0 | 4.0 | 3.0 |