SP (d) at 5 ± 1°C C&A Con. Flavor OAA SP (h) at 30 ± 1°C C&A Con. Flavor OAA
0 8.74a 8.80a 8.82a 8.68a 0 8.40a 7.75a 8.75a 8.40a
4 8.77a 8.65a 8.82a 8.68a 24 8.05a 7.55a,b 8.36a 7.90b
8 8.67a 8.30b,c 8.64a 8.63a 48 7.05b 7.22b 6.85b 7.12c
12 8.71a 8.40b,c 8.68a 8.33b,c 72 6.34c 6.24c 5.84c 5.83d
16 7.92b 8.19c 8.26b 8.21c 96 4.59d 4.44d 3.51d 4.09e
20 7.72c 7.95d,e 7.69c 7.89d 120 4.17e 3.62e 3.04e 3.81f
24 7.11d 7.79e 6.53d 6.89e -------- ------ ------ ------ -----
28 6.77e 7.05f 5.73e 5.89f ------ ----- ----- ------ -----
S.E.M. 0.060 0.078 0.067 0.057 S.E.M 0.131 0.116 0.154 0.110
CD at 5% 0.169 0.220 0.190 0.163 CD at 5% 0.374 0.330 0.439 0.311
1Means followed by different superscript as letters (a, b, c, d, e, f) in a column differ significantly at 5% level SP - Storage Period; C&A - Color & Appearance; Con. - Consistency; OAA - Overall acceptability
Table 5: Changes in sensory characteristics1 of whey-pineapple (65:35) probiotic beverage during storage.