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

Table 5.

Effect of inulin on the physico-chemical and sensory characteristics of milk drink

	Level of inulin,%						CD, 5%
	Control^a	0	2	4	6	8	CD, 5%
Total solids,%	10.7^a	9.4 ^b	11.4 ^c	13.4 ^d	15.4 ^e	17.4 ^f	0.030
TSS, °B	7.89^a	7.0 ^b	9.0 ^c	10.8 ^d	13.1 ^e	15.0 ^f	0.139
Specific gravity	1.031 ^a	1.034 ^b	1.041 ^c	1.048 ^d	1.054 ^e	1.061 ^f	0.001
Viscosity, cP × 10⁻²	208.0 ^a	190.0 ^b	199.0^c	212.0 ^a	242.7 ^d	289.1 ^e	0.051
Appearance/Colour	8.2 ^a	7.9 ^b	8.0 ^ab	8.1 ^ab	8.0 ^ab	8.1 ^ab	0.311
Flavour	8.0 ^a	7.4 ^b	7.4 ^ab	8.0 ^ab	7.6 ^ab	7.6 ^ab	0.629
Consistency and mouthfeel	8.1 ^a	7.1 ^b	7.3 ^bc	7.9 ^bc	7.7 ^abc	7.6 ^abc	0.725
Overall acceptability	8.1 ^a	7.5 ^b	7.6 ^b	8.0 ^a	7.8 ^ab	7.7 ^ab	0.385

^aMilk fat = 2.0% and MSNF = 8.5%; Values with different superscripts in a row (a, b, c, d, e and f) differ significantly (n = 3 and 8, respectively for physico-chemical and sensory characteristics)