Low-fat, lactose-free and leucine-enriched chocolate cow milk prototype: A preliminary study on sensorial acceptability and gastrointestinal complaints following exhaustive exercise

Table 2 Sensorial acceptability of experimental chocolate cow’s milk

Attribute acceptance	Observed answers	1st aliquot	2nd aliquot	3rd aliquot	Aliquot effect and agreement degree
Attribute acceptance	Observed answers	1st aliquot	2nd aliquot	3rd aliquot	x²₂ (p-value)	Kendall’s W (95% CI)
overall perception	“I really liked it”	1(10%)	1(10%)		0.800 (0.670)	0.57 (0.53, 1)
	“I really enjoyed it”	7(70%)	7(70%)	8(80%)
	“I moderately liked it”	2(20%)	2(20%)	1(10%)
	“I slightly liked it”			1(10%)
appearance	“I really liked it”	2(20%)	3(30%)	2(50%)	0.667 (0.716)	0.87 (0.85, 1)
	“I really enjoyed it”	6(60%)	4(40%)	5(50%)
	“I moderately liked it”
	“I slightly liked it”	2(20%)	3(30%)	3(30%)
consistency	“I really liked it”	2(20%)	3(30%)	3(30%)	0.000 (1.000)	0.81 (0.79, 1)
	“I really enjoyed it”	6(60%)	4(40%)	4(40%)
	“I moderately liked it”	2(20%)	2(20%)	2(20%)
	“I slightly liked it”		1(10%)	1(10%)
flavor	“I really liked it”	2(50%)	1(10%)	2(20%)	0.737 (0.692)	0.63 (0.59, 1)
	“I really enjoyed it”	5(50%)	5(50%)	4(40%)
	“I moderately liked it”	3(30%)	3(30%)	3(30%)
	“I slightly liked it”		1(10%)	1(10%)

Results are given as absolute and relative value, n(%). Total beverage intake = 625 ± 61 mL. Aliquot intake = 50, 30 and 20% at first (0 min), second (45 min) and third (75 min) post-FMP, respectively. The sensory acceptability criterion was the 9-point hedonic scale proposed by Meilgaard et al. (2006) [36]. x²₂, chi squared with df = 2 and p-value were obtained by Friedman rank sum test (used for to verify the time effect). Kendall’s W with bootstrapped 95% CI (confidence interval with bootstrap [1000 replicates recalculated from original data]) was used to describe agreement among respondents

ISSN: 1550-2783