Table 9. Sensory evaluation of DPP yoghurt with different forms during storage.
| Treatments | 5 days | 10 days | 15 days | Mean |
|---|---|---|---|---|
| Flavor | ||||
| Control | 9.8 ± 1.49 | 9.3 ± 1.33 | 8.9 ± 1.81 | 9.37 B |
| T1 | 9.1 ± 1.49 | 8.7 ± 1.76 | 8.1 ± 1.49 | 8.75D |
| T2 | 9.5 ± 1.33 | 9.1 ± 1.05 | 8.7 ± 2.36 | 9.15C |
| T3 | 9.8 ± 1.15 | 9.8 ± 1.49 | 9.8 ± 1.49 | 9.72A |
| Mean | 9.55a | 9.23c | 8.88 d | LSD = 0.68 |
| Body & texture | ||||
| Control | 7.7 ± 0.57 | 7.7 ± 0.63 | 7.4 ± 0.63 | 7.73D |
| T1 | 8.6 ± 0.54 | 8.8 ± 0.52 | 8.8± 0.52 | 8.63C |
| T2 | 8.8 ± 0.49 | 9.1 ± 0.49 | 9.1 ± 0.48 | 8.90B |
| T3 | 9.4 ± 0.44 | 9.4 ± 0.44 | 9.4 ± 0.54 | 9.27A |
| Mean | 8.63b | 8.75a | 8.68ab | LSD = 0.36 |
| Appearance & color | ||||
| Control | 9 ±1.05 | 9 ± 0.81 | 9 ± 1.05 | 9.0 A |
| T1 | 7 ± 0.62 | 7 ± 0.78 | 7 ± 0.97 | 7.0C |
| T2 | 8 ± 0.78 | 8 ± 1.02 | 8 ± 0.91 | 8.0B |
| T3 | 9 ± 0.91 | 9 ± 0.94 | 9 ± 0.82 | 9.0A |
| Mean | 8.25a | 8.25a | 8.25a | LSD = 0.39 |
| Odour | ||||
| Control | 9 ± 0.94 | 9 ± 0.94 | 9 ±1.05 | 9.0A |
| T1 | 8 ± 1.129 | 8 ± 1.56 | 8 ± 1.50 | 8.0B |
| T2 | 9 ± 0.82 | 9 ± 0.82 | 9 ± 1.05 | 9.0A |
| T3 | 9 ± 0.82 | 9 ± 0.94 | 9 ± 0.82 | 9.0A |
| Mean | 8.75a | 8.75a | 8.75a | LSD = 0.47 |
| Overall acceptability | ||||
| Control | 8.9 ± 2.35 | 8.0.± 1.7 | 8.4 ± 3.52 | 8.73C |
| T1 | 8.6 ± 2.6 | 8.5 ± 3.19 | 8.2 ± 82.24 | 8.45D |
| T2 | 9.1 ± 2.09 | 9.0 ± 1.96 | 8.8 ± 1.65 | 8.95B |
| T3 | 9.5 ± 2.55 | 9.5 ± 3.43 | 9.5 ± 2.21 | 9.43A |
| Mean | 9.04a | 8.94ab | 8.73c | LSD = 1.11 |
C: Control plain yoghurt, T1; Yoghurt enriched with DPP grains, T2; Yoghurt enriched with DPP ethanol extract and T3; Yoghurt enriched with DPP nanoencapsulated extract (40%)
Data are expressed as means± standard deviation (n = 10).
Means with different superscripts in a row/column are significantly different at p<0.05.