. 2019 Mar 3;7(4):1207–1213. doi: 10.1002/fsn3.905

Table 4.

Sensory evaluation of yogurt prepared with non‐exopolysaccharides (EPS)‐producing (control) and EPS‐producing cultures during storage period at 4 ± 1°C

Treatment	Storage (days)	Flavor (max 10 points)	Body and texture (max 5 points)	Appearance and color (max 5 points)	Overall acceptability score (20)
Lb(NEPS) + Str (NEPS) (A)	1	7.7^b ± 0.75	3.1^e ± 0.89	3.4^b ± 0.52	12.3^c ± 1.25
	7	7.6^b ± 0.52	3.1^e ± 0.69	3.7^b ± 0.47	14.4^c ± 0.53
	14	8.1^ab ± 0.38	3.4^de ± 0.53	3.4^b ± 0.52	15.0^c ± 0.82
	21	7.7^b ± 0.75	3.3^de ± 0.48	3.5^b ± 0.51	14.5^c ± 1.49
Lb(EPS) + Str(NEPS) (B)	1	7.9^b ± 0.68	4.3^abc ± 0.49	4.4^a ± 0.53	16.3^b ± 1.24
	7	8.3^ab ± 0.78	4.4^ab ± 0.52	4.5^a ± 0.53	17.2^ab ± 1.10
	14	8.4^ab ± 0.78	3.9^bcd ± 0.69	4.4^a ± 0.53	16.5^b ± 1.11
	21	8.2^ab ± 0.64	3.7^cde ± 0.48	4.4^a ± 0.53	16.4^b ± 1.51
Lb(NEPS) + Str(EPS) (C)	1	8.1^ab ± 0.90	4.7^a ± 0.49	4.5^a ± 0.53	17.4^ab ± 1.12
	7	8.9^a ± 0.37	4.6^a ± 0.52	4.9^a ± 0.39	18.3^a ± 0.95
	14	8.3^ab ± 0.75	4.6^a ± 0.52	4.6^a ± 0.53	17.4^ab ± 0.97
	21	8.1^ab ± 0.68	4.9^a ± 0.37	4.6^a ± 0.53	17.6^ab ± 0.52
Lb(EPS) + Str(EPS) (D)	1	8.0^ab ± 0.57	4.3^abc ± 0.48	4.6^a ± 0.53	16.8^b ± 0.98
	7	8.1 ± 0.89	4.7^a ± 0.49	4.6^a ± 0.38	17.5^ab ± 1.57
	14	8.3^ab ± 0.52	4.6^a ± 0.52	4.6^a ± 0.53	17.6^ab ± 0.78
	21	8.0^ab ± 0.79	4.7^a ± 0.48	4.6^a ± 0.53	17.2^ab ± 1.11

^abcdeMean followed by different letters in the same column is significantly different (p < 0.05).