Table 9 Sensory evaluation of stirred yogurt samples

From: Synbiotic yogurt with nanoparticle entrapped rice straw hemicellulose for immediate probiotic support and prebiotic delivery

Storage period (days)

Sensory parameters

Control

RSHH

RSHH-PLGA-NP

RSHH + RSHH-PLGA-NP

Fresh

Flavor (50)

50 ± 2

48 ± 1

49 ± 2

48 ± 2

20

45 ± 2.5

40 ± 1

42 ± 1

42 ± 1

Fresh

Appearance and color (10)

10 ± 1

8 ± 1

9 ± 1

8 ± 1

20

9 ± 1

7 ± 1

8 ± 1

7 ± 1

Fresh

Body and texture (40)

40 ± 2

40 ± 2

40 ± 2

40 ± 2

20

38 ± 2

37 ± 2

38 ± 1

37 ± 1

  1. Data expressed as a mean of three replicates.
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