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

Table 3

Effect of co-supplementing different concentrations of TP with the 2.4% FSE on sensory scores of yogurts.

Yogurt groups	Flavor and taste	Texture	Color and appearance	Overall acceptability
FSE2.4	7.44 ± 0.43^a	6.80 ± 0.28^a	7.60 ± 0.31^b	7.70 ± 0.29^b
FSE-TP0.2	7.48 ± 0.33^a	6.80 ± 0.28^a	7.84 ± 0.48^b	7.80 ± 0.22^ab
FSE-TP0.4	7.44 ± 0.30^a	7.20 ± 0.28^a	8.48 ± 0.36^a	8.06 ± 0.12^a
FSE-TP0.6	7.44 ± 0.36^a	6.80 ± 0.40^a	7.44 ± 0.53^b	7.60 ± 0.28^b
FSE-TP0.8	7.20 ± 0.32^a	5.44 ± 0.46^b	5.96 ± 0.46^c	6.74 ± 0.23^d

FSE: Flos Sophorae extract; TP: Tremella fuciformis polysaccharides; Con: the yogurt without FSE or TP; based on 2.4% FSE, the different concentrations of TP (0, 0.2, 0.4, 0.6, and 0.8 mg/mL milk) were added to produce FSE2.4, FSE-TP0.2, FSE-TP0.4, FSE-TP0.6, and FSE-TP0.8 yogurts. In each column, the values with different letters indicated significant differences among groups ().