Table 4

Attributes	*GoodBelly (Control)	Probiotic fortified seabuckthorn product (pH adjusted to 4.0)	Probiotic fortified seabuckthorn product (pH adjusted to 4.0)	Probiotic fortified seabuckthorn product (containing WPC)	Probiotic fortified seabuckthorn product (containing WPC)
		*L. plantarum*	*L. rhamnosus*	*L. plantarum*	*L. rhamnosus*
Sweetness	6.00 ± 0.25	0.55 ± 0.01	0.40 ± 0.01	3.48 ± 0.02^a	3.00 ± 0.06^a
Sour-acid	2.68 ± 0.10	7.50 ± 0.36	8.00 ± 0.23	3.15 ± 0.15^a	2.95 ± 0.05^a
Vinegary	1.10 ± 0.07	4.58 ± 0.12	5.10 ± 0.14	1.15 ± 0.02^a	1.70 ± 0.08^a
Bitterness	2.52 ± 0.14	5.90 ± 0.09	6.15 ± 0.18	3.60 ± 0.11	3.25 ± 0.17
Acceptability	7.85 ± 0.25	4.15 ± 0.15	4.90 ± 0.12	7.24 ± 0.06^a	7.10 ± 0.17^a

The data presented in this table are means of triplicate experiments ± standard deviation. The mean values represent statistically significant differences (p≤0.001) according to the post-hoc comparisons (Tukey’s test) of the one-way ANOVA analysis
^aSignificantly different (p≤0.001) than probiotic fortified seabuckthorn products (pH adjusted to 4.0)
*Commercial product, GoodBelly was purchased from local supermarket market (Coles, Weribee, Australia) and used as a comparator (control) for sensory evaluation

Table 4: Sensory evaluation of probiotic fortified sea buckthorn products.