| Properties |
Mango |
| SMMY1 |
SMMY2 |
SMMY3 |
F value |
| Colour and appearance |
8.53 a ± 0.00 |
8.58 a ± 0.12 |
8.65 ab ± 0.02 |
5.26* |
| Body and Texture |
8.52 a ± 0.10 |
8.56 a ± 0.12 |
8.65 a ± 0.12 |
0.17NS |
| Flavour |
8.70 a ± 0.02 |
8.95 a ± 0.11 |
9.50 b ± 0.10 |
8.32** |
| Sourness |
8.50 a ± 0.24 |
8.75 b ± 0.25 |
8.82 c ± 0.20 |
6.51* |
| overall acceptability |
8.50 a ± 0.11 |
8.80 ab ± 0.12 |
9.20 b ± 0.14 |
14.15** |
|
| SMMY1-Soymilk mango yoghurt with 5% mango pulp; SMBY2- Soymilk mango yoghurt with 10% mango pulp; SMBY3- Soymilk mango yoghurt with 15% mango pulp @
(Values given are mean values of three trials)N.S Not significant; * Significant at 95 % level; ** Significant at 98% level. |
| Table 4: Sensory Evaluation of Yoghurt With Soy Milk And Fruit Pulp*. |
