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. 2015 Jan 15;52(10):6583–6590. doi: 10.1007/s13197-015-1716-4

Table 3.

Sensory attributes of the prepared yoghurts as a function of DSL concentration*

DSL content (% w/w)	Sensory characteristics
DSL content (% w/w)	Texture	Colour	Sweetness	Aroma	flavour	Overall acceptability
0	7.50 ± 1.08^a	7.60 ± 1.07^a	6.60 ± 1.35^b	6.40 ± 1.07^b	5.60 ± 1.07^c	6.80 ± 0.79^b
1	7.60 ± 0.79^a	7.30 ± 1.00^a	5.70 ± 0.95^c	6.40 ± 1.07^b	6.20 ± 1.69^b	6.60 ± 0.70^b
2	7.60 ± 0.97^a	7.30 ± 1.34^a	7.20 ± 0.92^a	5.70 ± 1.16^c	5.90 ± 0.74^c	6.70 ± 0.48^b
3	7.60 ± 0.74^a	7.60 ± 0.52^a	7.70 ± 0.67^a	6.80 ± 0.92^b	7.10 ± 0.88^a	6.80 ± 0.42^b
4	7.80 ± 0.63^a	7.70 ± 0.48^a	7.50 ± 1.08^a	6.90 ± 0.99^ab	6.90 ± 1.29^a	7.40 ± 0.97^a
5	6.90 ± 0.74^b	7.40 ± 0.52^a	6.40 ± 0.84^b	6.20 ± 1.03^b	6.50 ± 0.53^b	6.50 ± 0.71^b
6	7.90 ± 0.52^a	7.70 ± 0.67^a	7.60 ± 0.71^a	7.50 ± 0.97^a	7.40 ± 1.26^a	7.60 ± 0.84^a
7	6.70 ± 0.88^b	7.70 ± 0.48^a	7.60 ± 0.52^a	6.40 ± 0.97^b	6.20 ± 0.92^b	6.40 ± 1.07^c
8	6.10 ± 0.57^c	7.70 ± 0.48^a	7.10 ± 0.74^a	6.40 ± 1.43^b	5.80 ± 1.48^c	6.30 ± 1.06^c
9	5.90 ± 0.82^c	7.60 ± 0.52^a	7.40 ± 0.70^a	6.40 ± 1.58^b	6.20 ± 2.04^b	6.40 ± 0.97^c

*Values in the same columns followed by different letters (a–c) are significantly different (p < 0.05)