Table 4.
Sensory evaluation of symbiotic yoghurt fermented milk.
| Properties | Storage (Day) |
Control | T1 | T2 | T3 | T4 |
|---|---|---|---|---|---|---|
| Flavor (40) | 0 | 36 | 35 | 35 | 34 | 34 |
| 7 | 34 | 33 | 32 | 32 | 31 | |
| 14 | 33 | 31 | 30 | 29 | 29 | |
| Average | 34.3 ± 1.527 a | 33 ± 2.08 a | 32.3 ± 2.517 a | 31.6 ± 2.516 b | 31.3 ± 2.516 b | |
| Texture (40) | 0 | 36 | 35 | 35 | 34 | 34 |
| 7 | 33 | 32 | 31 | 31 | 30 | |
| 14 | 32 | 30 | 30 | 30 | 29 | |
| Average | 33.6 ± 2.081 a | 32.3 ± 2.516 a | 32 ± 2.645 a | 31.6 ± 2.081 b | 31 ± 2.645 b | |
| Color (10) | 0 | 7 | 6 | 5 | 4 | 4 |
| 7 | 6 | 4 | 3 | 2 | 1 | |
| 14 | 6 | 3 | 2 | 2 | 1 | |
| Average | 6.3 ± 0.577 a | 4.3 ± 1.527 a | 3.3 ± 1.527 b | 2.6 ± 1.15 b | 2 ± 1.73 c | |
| Appearance (10) | 0 | 6 | 5 | 5 | 4 | 4 |
| 7 | 5 | 3 | 2 | 2 | 1 | |
| 14 | 3 | 2 | 1 | 1 | 1 | |
| Average | 4.6 ± 1.527 a | 3.3 ± 1.527 a | 2.6 ± 2.081 b | 2.3 ± 1.527 b | 2 ± 1.732 c |
a–c Means with same superscripts across a row are not significantly different.