. 2019 Feb 18;56(3):1256–1265. doi: 10.1007/s13197-019-03589-w

Table 3.

Sensory attributes of fresh cheese (FC) enriched with yerba mate (YM)

Sensory attributes	FC5	FC10	FC20
Color	7.00 ± 1.23^a	6.55 ± 1.46^a	5.56 ± 1.92^b
Flavor	6.62 ± 1.78^a	6.38 ± 1.99^a	5.40 ± 2.28^b
Odor	6.83 ± 1.36^a	6.79 ± 1.37^a	6.17 ± 1.78^b
Texture	6.80 ± 1.91^ab	7.00 ± 1.66^a	6.36 ± 2.07^b
Global acceptance	6.85 ± 1.60^a	6.53 ± 1.70^a	5.55 ± 2.12^b

FC5: enriched with 0.50% of YM; FC10: enriched with 1.0% of YM; FC20: enriched with 2.0% of YM. Results are expressed as mean ± standard deviation. Different lowercase letters in the same line are significantly different (p < 0.05)