. 2019 Jul 24;56(10):4429–4436. doi: 10.1007/s13197-019-03953-w

Table 4.

Mean values of sensory characteristics of the experimental yogurts and their statistical evaluations in terms of SMP, WP and BMP fortifications and storage time (days)

Experimental yogurts	Appearance	Consistency (by spoon)	Consistency (by mouth)	Smell	Taste intensity	Overall acceptability
A	4.38 ± 0.28^a	4.30 ± 0.30^a	4.13 ± 0.35^a	3.94 ± 0.57^a	3.60 ± 0.54^a	20.06 ± 2.23^a
B	4.31 ± 0.40^a	4.19 ± 0.27^a	4.17 ± 0.24^a	4.32 ± 0.41^abc	3.91 ± 0.20^ab	20.73 ± 0.66^ab
C	4.50 ± 0.33^a	4.44 ± 0.32^a	4.35 ± 0.29^ab	4.48 ± 0.33^bc	4.21 ± 0.37^bc	21.98 ± 1.04^bc
D	4.44 ± 0.18^a	4.46 ± 0.26^a	4.53 ± 0.22^b	4.71 ± 0.28^c	4.58 ± 0.41^c	22.67 ± 1.11^c
E	4.31 ± 0.26^a	4.27 ± 0.31^a	4.23 ± 0.18^a	4.40 ± 0.32^abc	4.06 ± 0.12^b	21.27 ± 0.35^abc
F	4.26 ± 0.40^a	4.23 ± 0.27^a	4.17 ± 0.20^a	4.10 ± 0.24^ab	3.81 ± 0.23^ab	20.46 ± 0.86^ab
Storage time (days)
1	4.43 ± 0.26^a	4.42 ± 0.28^a	4.36 ± 0.30^b	4.37 ± 0.39^a	4.13 ± 0.51^a	21.61 ± 1.58^a
7	4.26 ± 0.41^a	4.25 ± 0.31^a	4.11 ± 0.22^a	4.40 ± 0.56^a	3.90 ± 0.37^a	20.88 ± 1.18^a
14	4.41 ± 0.23^a	4.20 ± 0.23^a	4.20 ± 0.23^ab	4.26 ± 0.36^a	4.01 ± 0.49^a	20.86 ± 1.55^a
21	4.37 ± 0.31^a	4.39 ± 0.31^a	4.38 ± 0.29^b	4.26 ± 0.44^a	4.08 ± 0.45^a	21.43 ± 1.56^a

The means bearing different letters differ from each other at level of p < 0.05, all others not

A: Yogurt with no added WP and BMP (3.0%SMP)

B: Yogurt with 1.0%SPM, 2.0%WP, 0%BMP

C: Yogurt with 1.0%SPM, 1.5%WP, 0.5%BMP

D: Yogurt with 1.0%SPM, 1.0%WP, 1.0%BMP

E: Yogurt with 1.0%SPM, 0.5%WP, 1.5%BMP

F: Yogurt with 1.0%SPM, 0%WP, 2.0%BMP