. 2014 Aug 11;52(7):4579–4585. doi: 10.1007/s13197-014-1511-7

Table 4.

Sensory evaluation in Doogh samples

Sample	Appearance and color	Flavor	Acidity	After test	Overall liking
Control	3.4 ± 0.67^a	4.7 ± 0.78^a	4.1 ± 0.67^a	4.3 ± 0.78^a	4 ± 0.74^a
LP	3.6 ± 0.51^a	4.8 ± 0.39^a	4.3 ± 0.49^a	4.5 ± 0.67^a	4.25 ± 0.75^a
LP + 1 %	3.4 ± 0.67^a	4.9 ± 0.67^a	4.4 ± 0.51^a	4.25 ± 0.75^a	4 ± 0. 6^a
LP + 2 %	3.6 ± 0.66^a	4.9 ± 0.67^a	4.6 ± 0.51^a	4.25 ± 0.62^a	4 ± 0.6^a
CLP	3.6 ± 0.67^a	4.8 ± 0.58^a	4.4 ± 0.51^a	4.1 ± 0.67^a	4.2 ± 0.57^a
CLP + 1 %	3.6 ± 0.51^a	4.8 ± 0.39^a	4.6 ± 0.67^a	4.25 ± 0.75^a	4.1 ± 0.9^a
CLP + 2 %	3.75 ± 0.62^a	4.9 ± 0.67^a	4.7 ± 0.77^a	4.3 ± 0.65^a	4.25 ± 0.75^a

LP, Free L.plantarum; CLP, Encapsulated L.plantarum; 1 and 2: Inulin concentrations (%). Each column with same small letters are not significantly different at P < 0.05