. 2019 Dec;57(4):461–471. doi: 10.17113/ftb.57.04.19.6344

Table 5. Sensory evaluation and consumer acceptability of probiotic beverages after the first day of storage at 4 °C.

Property	Sample of fermented beverage
Property	1	2	3	4	5
Flavour (max 12)	(10.5±0.4)^a	(8.6±2.4)^b	(8.1±2.1)^b	(7.4±2.8)^bc	(6.2±2.8)^c
Odour (max 2)	(1.9±0.2)^a	(1.5±0.5)^b	(1.4±0.6)^b	(1.4±0.6)^b	(1.4±0.7) ^b
Appearance (max 1)	(0.99±0.03)^a	(0.9±0.1)^a	(0.9±0.1)^a	(0.9±0.2)^a	(0.8±0.2) ^a
Colour (max 1)	(1.0±0.0)^a	(0.9±0.2)^a	(0.9±0.1)^a	(0.8±0.2)^a	(0.8±0.2)^a
Consistency (max 4)	(3.7±0.4)^a	(3.4±0.7)^ab	3(.4±0.6)^ab	(3.3±0.7)^ab	(3.3±0.7)^b
Total (max 20)	(18.2±1.7)^a	(15.3±3.6)^b	(14.6±3.3)^b	(13.6±3.9)^b	(12.7±4.0)^b
Acceptability score	1	2	3	4	5
x	7.9^a	7.1^ab	6.7^b	5.2^c	3.5^d
S.D.	0.7	1.5	1.5	2.1	2.2
Desirability/%	100.00^a	93.00^ab	75.00^c	33.33^d	13.33^e
CV	9.28	20.67	22.67	40.69	61.18

Samples (in %): 1=cow's milk 100, 2=cow's milk 75+soy beverage 25, 3=cow's milk 50+soy beverage 50, 4=cow's milk 25+soy beverage 75, 5=soy beverage 100. Data represent mean value±S.D., N=3. Different letters in superscript indicate statistically significant differences among mean values±S.D. according to Duncan's multiple range test. x=mean, S.D.=standard deviation, CV=variability coefficient