Properties

Properties	SMY0	SMY1	SMY2	SMY3	F value
Colour and appearance	8.51^a ± 0.35	8.52^a ± 0.31	8.55^a ± 0.17	8.45^a ± 0.15	0.87NS
Body and Texture	8.41^a ± 0.15	8.54^a ± 0.32	8.45^a ± 0.25	8.48^a ± 0.12	1.02NS
Flavour	8.50^a ± 0.22	8.15^b ± 0.23	8.01^b ± 0.21	8.14^b ± 0.32	4.67^**
Sourness	8.52^a ± 0.21	8.35^a ± 0.02	8.42^a ± 0.13	8.51^a ± 0.35	0.54NS
overall acceptability	8.54^a ± 0.42	8.52^a ± 0.32	8.48^a ± 0.12	8.51^a ± 0.22	1.14NS

^*(Values given are mean values of three trials); SMY0 – Soy milk inclusion @0% (Control); SMY1-Soymilk inclusion @10%;SMY2- Soymilk inclusion @20% SMY3- Soymilk inclusion @30%.

Table 2: Sensory Evaluation of Yoghurt With Soy Milk^*.