Table 4.

Sensory evaluation scoring index and criteria of yogurt samples.

Indicator	Total Points	Marking Criteria
Color	20	Uniform color, overall creamy white: 12–20
		Uniform color, creamy yellow color: 4–11
		Uneven color, colored spots, abnormal colors: 0–3
Flavor	20	Natural fermented flavor, no beany flavor, and grass-like flavor: 12–20
		Mild or intense fermented flavor, slight beany flavor and grass-like flavor: 4–11
		Strong beany flavor and grass-like flavor: 0–3
Taste	20	Suitable sour and sweet taste lubricated: 12–20
		Moderately sweet and sour, slightly astringent: 4–1
		Too sour or too sweet, strongly astringent: 0–3
Texture	40	Smooth surface, no whey separation: 31–40
		Smooth surface, small amount of whey separation: 21–30
		The surface is not smooth, a small amount of whey separation: 5–20