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. 2019 Oct 10;8(10):468. doi: 10.3390/foods8100468

Table 3.

Mean sensory scores with standard deviation given by panelists (n = 12) for each yogurt sample on a hedonic scale of nine-points.

Sample Color and Appearance Taste and Odor Texture Overall Acceptability
Storage/Day Storage/Day Storage/Day Storage/Day
0 7 14 21 28 0 7 14 21 28 0 7 14 21 28 0 7 14 21 28
S1 7.90 h±1.05 7.78 l±1.1 7.69 n±1.12 7.45 r±1.50 7.30 t±1.28 8.30 b±1.15 8.21 e±1.21 8.10 g±1.1 7.87 j±1.5 7.73 m±0.93 7.30 a±1.11 7.20 c±1.21 7.09 e±1.41 7.0 f±1.1 6.84 i±1.31 8.42 a±1.24 8.36 ab±1.18 8.14 cd ± 1.48 7.98 def ± 1.37 7.72 gh±1.62
S2 7.82 j±1.51 7.50 q±1.28 7.31 t±1.32 7.12 u±1.48 6.89 v±1.56 7.54 o±1.24 7.30 p±0.89 7.18 q±0.75 7.06 r±1.16 6.78 t±1.63 6.44 m±1.26 6.32 n±0.94 6.12 q±0.81 5.90 r±1.15 5.62 s±1.54 7.0 j±0.86 6.42 l±1.1 6.30 lmn ± 1.2 6.11 no ± 0.71 6.04 o±1.21
S3 8.09 d±0.95 7.88 i±0.84 7.63 o±0.56 7.51 q±0.77 7.34 s±1.12 8.36 a±1.16 8.26 d±1.02 8.11 g±1.22 7.95 i±1.47 7.78 l±1.1 6.98 g±1.12 6.76 k±1.1 6.42 m±0.91 6.28 o±1.30 6.14 q±0.85 8.34 ab±0.86 8.22 bc±1.15 8.08 cde ± 0.56 7.91 efg ± 1.28 7.75 gh±0.98
S4 8.14 b±0.86 8.06 e±0.64 7.83 j±0.91 7.71 m±0.78 7.53 p±1.16 8.28 c±0.89 8.16 f±0.96 8.07 h±1.18 7.80 k±1.25 7.68 n±1.04 7.03 f±1.08 6.81 j±1.26 6.56 l±1.45 6.30 no±1.23 6.19 p±0.68 8.12 cd±0.94 7.96 def±0.72 7.83 fgh ± 0.58 7.68 h ± 0.84 7.44 i±0.62
S5 8.20 a±0.78 8.12 c±0.86 8.04 f±0.91 7.92 g±0.64 7.80 k±1.10 6.86 s±1.34 6.62 u±1.18 6.41 v±1.27 6.16 w±1.06 6.02 x±0.89 7.26 b±1.1 7.13 d±1.28 7.04 f±1.36 6.97 g±1.12 6.88 h±0.92 7.30 i±1.16 6.94 j±1.28 6.70 k ± 1.34 6.51 mno ± 1.58 6.32 lm±1.42

Note: Different letters superscripted denote statistical difference (p < 0.05) within a column. The mean scores ± standard deviation are shown in the table. Nine-point hedonic scale: 1 = dislike extremely, 2 = dislike very much, 3 = dislike moderately, 4 = dislike slightly, 5 = neither like or dislike, 6 = like slightly, 7 = like moderately, 8 = like very much, and 9 = like extremely.