Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off
Table 4
Effect of okra gum and starches on sensory attributes of yogurt.
Treatments
Viscosity
Texture
Creaminess
Flavor
Mouth feel
Color
Overall acceptability
Control
5.41 ± 1.07b
5.200 ± 0.65b
5.30 ± 0.67a
5.20 ± 0.61b
5.51 ± 0.85c
5.33 ± 0.71c
5.40 ± 0.84b
PS
6.61 ± 0.84a
6.600 ± 0.84a
6.70 ± 0.82a
6.60 ± 0.84a
7.16 ± 0.74a
6.40 ± 0.71b
6.60 ± 0.84a
SPS
6.51 ± 1.18a
6.400 ± 1.07a
6.50 ± 1.18a
6.31 ± 1.06a
6.92 ± 1.32ab
5.80 ± 1.03cb
6.30 ± 1.06a
CO
6.01 ± 1.11ab
6.200 ± 1.23a
6.21 ± 1.23ab
6.31 ± 1.16a
6.81 ± 1.23ab
5.51 ± 0.84c
6.00 ± 1.05a
CP
6.80 ± 1.30a
6.500 ± 1.08a
6.41 ± 0.97a
6.51 ± 1.08a
6.91 ± 1.21av
6.10 ± 0.73b
6.40 ± 0.97a
TB
6.60 ± 1.17a
6.400 ± 1.07a
6.51 ± 0.97a
6.51 ± 0.97a
6.81 ± 0.57ab
6.20 ± 0.92ab
6.40 ± 1.07a
1 represents dislike extremely, 5 for neither dislike or like, and 9 for like extremely; means followed by the same letters within column are not significantly different (); control = okra gum; PS = potato starch; SPS = sweet potato starch; CO = corn starch; CP = chickpea starch; TB = Turkish bean starch. These parameters represent subjective likeness of the panel and is not absolute value.
