Table 1.
Consumer panelist ratings for the yogurt samples on a 7-point scale.
| Sensory Evaluation | Samples | |||
|---|---|---|---|---|
| C | T1 | T4 | T5 | |
| Color | 5.71 ± 1.35 | 5.61 ± 1.33 | 5.39 ± 1.31 | 5.48 ± 1.23 |
| Taste | 4.10 ± 1.33 | 4.19 ± 1.35 | 4.58 ± 1.31 | 4.55 ± 1.39 |
| Texture | 4.80 ± 1.40 | 5.19 ± 1.11 | 5.29 ± 1.30 | 5.06 ± 1.50 |
| Flavor | 4.90 ± 1.04 | 5.39 ± 0.99 | 5.42 ± 0.99 | 5.39 ± 0.88 |
| Overall | 4.16 ± 1.37 | 4.58 ± 1.20 | 4.61 ± 1.36 | 4.74 ± 1.29 |
Values are means ± standard deviation (n = 31); Means are not significantly different (p > 0.05). C, control yogurt without probiotics; T1, L. rhamnosus GG KCTC 12202BP; T4, L. plantarum NK181; T5, L. delbrueckii KU200171.