Overall acceptability

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Presentation transcript:

Overall acceptability Table 8. Sensory evaluation of probiotic frozen yoghurts Properties Mean scores Formula1 Formula 2 Formula 3 Aroma 7.85±0.2 7.95±1.2 8.02±2.02 Color 7.78±0.1 7.93±0.2 7.95±0.1 Texture 7.46±1.02 7.75±1.2 7.95±0.2 Sourness 7.43±0.04 7.96±0.02 8.02±0.3 Sweetness 7.83±0.2 7.78±0.01 7.77±0.04 Meltability 7.87±1.02 7.76±0.2 7.90±1.02 Overall acceptability 7.45±0.2 7.98±1.05 8.01±1.2 Data are presented as mean ± SD Formula 1 with no probiotics, Formula 2 containing 3%w/w of Lactobacillus acidophilus r2, Formula 3 containing 3%w/w of probiotic strain (Lactobacillus acidophilus r2); with 2% ω-3 with vitamin E Hoda Mahrous et al. Production of a Functional Frozen Yoghurt Fortified with Omega-3 and Vitamin E. American Journal of Food and Nutrition, 2014, Vol. 2, No. 5, 77-84. doi:10.12691/ajfn-2-5-1 © The Author(s) 2014. Published by Science and Education Publishing.