. 2011 Jan 28;49(6):704–712. doi: 10.1007/s13197-010-0216-9

Table 3.

Effect of fat content and sugar replacement on total solids, viscosity and sensory scores of milk drink

Fat,%	Sugar replacement,%
	0	25	50	75	100
	Total solids,%
0.5	15.4^am	13.9^bm	12.4^cm	10.9^dm	9.4^em
1.0	15.8^an	14.4^bn	12.9^cn	11.4^dn	9.9^en
	Viscosity, cP × 10⁻²
0.5	284.4^am	277.4^bm	256.8^cm	237.5^dm	232.1^em
1.0	296.6^an	289.3^bn	267.8^cn	247.7^dn	242.1^en
	Appearance/Colour
0.5	8.5^m	8.5^m	8.5^m	8.5^m	8.5^m
1.0	8.7ⁿ	8.7ⁿ	8.7ⁿ	8.7ⁿ	8.7ⁿ
	Flavour
0.5	8.3^am	8.2^abm	8.0^bm	7.7^cm	7.2^dm
1.0	8.5^an	8.2^bn	8.1^bn	7.8^cn	7.5^dn
	Consistency and mouthfeel
0.5	8.3^am	8.2^abm	8.1^bm	7.8^cm	7.2^dm
1.0	8.5^an	8.2^bm	8.2^bm	7.9^cn	7.5^dn
	Overall acceptability
0.5	8.4^am	8.3^am	8.2^am	8.0^bm	7.6^cm
1.0	8.6^an	8.4^{ab m}	8.3^bcm	8.1^cm	7.9^dn

Values with different superscripts in a row (a, b, c, d and e) and in a column (m and n) differ significantly (n = 3and 8, respectively for physico-chemical and sensory characteristics)