Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts

Table 1

Effect of supplementing different concentrations of FSE on sensory scores of low-fat yogurts.

Yogurt groups	Flavor and taste	Texture	Color and appearance	Overall acceptability
Con	7.30 ± 0.28^a	5.94 ± 0.32^b	6.86 ± 0.56^b	7.19 ± 0.26^c
FSE1.2	7.42 ± 0.33^a	6.60 ± 0.78^ab	7. 96 ± 0.40^a	7.74 ± 0.17^ab
FSE2.4	7.55 ± 0.23^a	6.80 ± 0.72^a	7. 94 ± 0.62^a	7.84 ± 0.20^a
FSE3.6	7.57 ± 0.40^a	6.40 ± 0.34^ab	6.96 ± 0.68^b	7.46 ± 0.27^b
FSE4.8	6.18 ± 0.48^b	5.86 ± 0.48^b	6.46 ± 0.58^b	6.25 ± 0.23^d
FSE6.0	2.93 ± 0.35^c	4.54 ± 0.70^c	5.56 ± 0.38^c	4.27 ± 0.28^e

In each column, the values with different letters indicated significant differences among groups (). FSE: Flos Sophorae extract; FSE (0, 1.2, 2.4, 3.6, 4.8, and 6.0%, v/v) was added to produce Con, FSE1.2, FSE2.4, FSE3.6, FSE4.8, and FSE6.0 yogurts.