Comparison of sensory characteristics of traditional Zimbabweannon-alcoholic cereal beverages, masvusvu and mangisi with mahewu, acommercial cereal product

摘要

A sensory evaluation was performed to characterise the acceptability of home made masvusvu and mangisi in comparison with commercial instant and fermented mahewu. These products are all non-alcoholic Zimbabwean beverages prepared from cereals. It was found that the flavour of masvusvu was of good quality (X > c(beta)) compared to that of instant mahewu (X < c()). The flavours of both mangisi and fermented mahewu were found to be of low quality (X < c ()). The consistency of both masvusvu and mangisi were found to be of good quality (X > c(beta)) compared to that of instant and fermented mahewu which were found to be of low quality (X < c()). The appearance of all the products was considered to be of low quality (X > c(beta)). These results suggest that if masvusvu and mangisi were to be commercialised, they could equally compete with mahewu whilst masvusvu would probably be more Popular than instant mahewu.