. 2022 Feb 24;59(9):3700–3710. doi: 10.1007/s13197-022-05393-5

Table 4.

Effect of flavoring with White sapote fruit pulp on sensory properties of yoghurt during storage at 5 ± 1 °C for 21 days

Storage period (day)	Yoghurt sample
Storage period (day)	CY	PY	PFY0	PFY1	PFY2	PFY3
Appearance (10)
Fresh	8.00 ± 1.00 ^abA	8.00 ± 0.00 ^abA	8.00 ± 1.00 ^abA	8.00 ± 0.00 ^abA	8.67 ± 0.58 ^aA	7.33 ± 0.58 ^bA
7 days	8.00 ± 0.00 ^bA	8.00 ± 0.00 ^bA	8.33 ± 0.58^abA	8.33 ± 0.58 ^abA	9.00 ± 0.00 ^aA	7.67 ± 0.58 ^bA
14 days	7.33 ± 0.58 ^cAB	7.67 ± 0.58 ^cA	8.67 ± 0.58 ^abA	8.67 ± 0.58 ^abA	9.00 ± 0.00 ^aA	8.00 ± 0.00 ^bcA
21 days	6.67 ± 0.58 dB	7.00 ± 0.00 ^cdB	8.33 ± 0.58 ^abA	8.33 ± 0.58 ^abA	9.00 ± 0.00 ^aA	7.67 ± 0.58 ^bcA
Body & texture (30)
Fresh	24.00 ± 1.00 ^cA	25.00 ± 1.00 ^bcA	26.00 ± 1.00 ^bA	26.00 ± 0.00 ^bA	27.67 ± 0.58 ^aA	28.33 ± 0.58 ^aA
7 days	24.33 ± 0.58 ^cA	25.33 ± 1.15 ^bcA	26.33 ± 0.58 ^bA	26.33 ± 0.58 ^bA	28.00 ± 0.00 ^aA	28.67 ± 0.58 ^aA
14 days	23.67 ± 0.58 ^cA	25.33 ± 1.15 ^bA	26.33 ± 0.58 ^bA	26.33 ± 0.58 ^bA	28.67 ± 0.58 ^aA	29.00 ± 0.00 ^aA
21 days	22.67 ± 1.53 ^cB	24.67 ± 1.53 ^bA	26.00 ± 0.00 ^bA	26.00 ± 0.00 ^bA	28.67 ± 0.58 ^aA	28.67 ± 0.58 ^aA
Flavour (60)
Fresh	50.00 ± 0.00 ^eA	52.00 ± 1.00 ^dA	54.67 ± 0.58 ^cA	56.00 ± 1.00 ^bA	57.33 ± 0.58 ^aB	56.67 ± 0.58 ^abA
7 days	52.33 ± 0.58 ^dA	52.33 ± 0.58 ^cA	55.33 ± 0.58 ^bA	56.67 ± 1.53 ^abA	58.00 ± 0.00 ^aAB	57.67 ± 0.58 ^aA
14 days	50.33 ± 0.58 ^eA	52.33 ± 0.58 ^dA	55.33 ± 0.58 ^cA	57.00 ± 1.00 ^bA	58.33 ± 0.58 ^aA	57.67 ± 0.58 ^abA
21 days	48.33 ± 1.53 ^eB	50.33 ± 0.58 ^dA	55.67 ± 0.58 ^cA	57.33 ± 0.58 ^abA	58.67 ± 0.58 ^aA	56.67 ± 0.58 ^bcA
Overall acceptability (100)
Fresh	82.00 ± 0.00 ^dA	85.00 ± 1.73 ^cA	88.67 ± 2.08 ^bA	90.00 ± 1.00 ^bA	93.67 ± 0.58 ^aC	92.33 ± 0.58 ^aB
7 days	82.67 ± 0.58 ^dA	85.67 ± 0.58 ^cA	90.00 ± 1.00 ^bA	91.33 ± 2.08 ^bA	95.00 ± 0.00 ^aB	94.00 ± 1.73 ^aAB
14 days	81.33 ± 1.53 ^eA	85.33 ± 0.58 ^dA	90.33 ± 0.58 ^cA	92.00 ± 1.00 ^bA	96.00 ± 0.00 ^aA	94.67 ± 0.58 ^aA
21 days	77.67 ± 2.52 ^eB	82.00 ± 1.00 dB	90.00 ± 0.00 ^cA	91.67 ± 0.58 ^bcA	96.33 ± 0.58 ^aA	93.00 ± 1.00 ^bAB

Mean (± SD) with small letters (abc) indicate significant differences among probiotic yoghurts flavored with different white Sapote fruit pulp levels. (in rows), P < 0.05.Mean (± SD) with capital letters (ABC) indicate significant differences among probiotic yoghurts samples during storage (in columns), P < 0.05

where: CY, control yoghurt; PY, probiotic yoghurt; PFY0, flavored probiotic yoghurt without fruit pulp; PFY1, flavored probiotic yoghurt with 5% fruit pulp; PFY2, flavored probiotic yoghurt with 10% fruit pulp; PFY3, flavored probiotic yoghurt with 15% fruit pulp