Table 6.
Mean values of consumer evaluations of yogurt without and with tannins by the 9-point hedonic scale.
| Tannin Addition | Appearance | Odor | Taste | Flavour | Texture | Overall Liking | |
|---|---|---|---|---|---|---|---|
| Control | - | 6.3 | 5.8 | 6.3 | 6.0 | 6.8 | 6.0 |
| QF | 0.5% | 5.0 | 3.8 | 2.4 | 2.5 | 3.8 | 2.3 |
| 1% | 5.1 | 4.1 | 2.3 | 2.6 | 3.6 | 2.3 | |
| NN | 0.5% | 5.8 | 4.2 | 2.9 | 3.3 | 4.7 | 3.0 |
| 1% | 5.5 | 5.1 | 2.6 | 3.1 | 3.6 | 2.8 | |
| FNG/R | 0.5% | 6.7 | 4.7 | 4.2 | 3.8 | 4.8 | 3.8 |
| 1% | 7.0 | 3.9 | 3.7 | 3.6 | 4.5 | 3.5 | |
| C | 0.5% | 3.7 | 4.5 | 3.3 | 3.4 | 5.5 | 3.3 |
| 1% | 3.3 | 4.8 | 2.7 | 2.9 | 4.5 | 2.8 | |
| ARB | 0.5% | 4.9 | 5.3 | 4.6 | 4.3 | 5.3 | 4.4 |
| 1% | 4.3 | 3.9 | 2.3 | 2.5 | 4.8 | 2.6 | |
| QS-SOL | 0.5% | 7.3 | 5.8 | 4.1 | 4.2 | 5.4 | 4.1 |
| 1% | 7.0 | 5.9 | 3.8 | 4.2 | 4.9 | 3.8 |