. 2020 Jan 14;57(6):2038–2050. doi: 10.1007/s13197-020-04238-3

Table 4.

Organoleptic properties of developed yogurts

S. No.	Organoleptic qualities	C₁	T₁	T₂	T₃	T₄	T₅	T₆
1.	Color	8.60 ± 1.47^a	8.66 ± 1.21^a	8.02 ± 1.0^a	8.36 ± 0.81^a	8.51 ± 1.4^a	8.40 ± 1.2^a	8.00 ± 0.34^a
2.	Flavour	7.49 ± 0.88^a	8.51 ± 0.65^b	7.23 ± 1.40^a	9.0 ± 0.07^c	7.63 ± 0.04^a	8.60 ± 1.63^b	7.96 ± 1.58^a
3.	Texture	7.30 ± 1.36^a	8.00 ± 1.41^a	7.98 ± 1.69^a	7.31 ± 1.31^a	7.51 ± 1.24^a	8.96 ± 1.24^b	8.77 ± 1.2^b
4.	Aroma	7.67 ± 0.81^b	7.51 ± 0.52^a	7.20 ± 0.37^a	8.85 ± 0.38^b	7.60 ± 0.83^b	7.21 ± 1.31^a	8.16 ± 0.47^b
5.	Consistency	8.27 ± 0.84^a	8.71 ± 0.36^a	8.54 ± 0.93^a	8.06 ± 1.41^a	8.22 ± 1.02^a	8.88 ± 1.61^a	8.0 ± 1.35^a
6.	Appearance	8.0 ± 1.21^a	8.41 ± 0.63^a	8.37 ± 0.57^a	8.01 ± 0.83^a	8.13 ± 0.99^a	8.46 ± 0.81^a	8.28 ± 1.71^a
7.	Mouthfeel	7.95 ± 0.92^a	8.23 ± 1.31^a	7.92 ± 1.11^a	7.58 ± 0.69^a	7.68 ± 1.03^a	8.13 ± 1.64^a	7.92 ± 0.81^a
8.	Sourness	6.52 ± 0.34^a	8.58 ± 0.83^c	7.27 ± 1.36^b	7.51 ± 1.53^b	6.91 ± 1.41^a	7.91 ± 0.95^b	7.77 ± 0.89^b
9.	Sweetness	8.26 ± 0.98^b	6.66 ± 1.05^a	7.53 ± 1.24^b	8.21 ± 1.48^b	8.51 ± 1.40^b	6.96 ± 1.31^a	8.81 ± 1.39^b
10	Overall acceptability	8.14 ± 0.34^a	7.91 ± 0.22^a	7.63 ± 0.89^a	8.51 ± 1.37^a	8.12 ± 1.56^a	8.77 ± 1.03^a	8.30 ± 1.54^a

Values with different alphabet within the same row differ significantly according to Analysis of varience (ANOVA) and Duncun’s multiple range test

Values in parenthesis show percent survivability. C₁—containing yogurt starter culture (S. thermophilus + L. bulgaricus), T₁—(yogurt starter culture + L. acidophilus), T₂—(yogurt starter culture + Bifidobacterium bifidum), T₃—(yogurt starter culture + L. plantarum), T₄—(yogurt starter culture + L. casei), T₅—(yogurt starter culture + L. acidophilus + Bifidobacterium bifidum), T₆—(yogurt starter culture + L. plantarum + L. casei). 9-point hedonic scale was used to assess the organoleptic qualities of the developed probiotic products

Rating scale (9 = like extremely; 1 = dislike extremely)