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

Table 8.

Effect of sugar replacement on the sensory characteristics of cardamom flavoured milk drink (0.5% milk fat; 8.5% MSNF and 4% inulin)

Sugar replacement,% Appearance/colour Flavour Consistency and mouthfeel Overall acceptability
0 (control) 8.3 8.2 8.3 8.3
25 8.3 8.2 8.1 8.2
50 8.3 8.1 7.9 8.1
75 8.2 8.0 7.9 8.1
100 8.2 7.9 7.8 8.0

(n = 8)