1. 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, doi: /ajfn-2-5-1
© The Author(s) Published by Science and Education Publishing.