Table 5

SP (d) at 5 ± 1°C	C&A	Con.	Flavor	OAA	SP (h) at 30 ± 1°C	C&A	Con.	Flavor	OAA
0	8.74^a	8.80^a	8.82^a	8.68^a	0	8.40^a	7.75^a	8.75^a	8.40^a
4	8.77^a	8.65^a	8.82^a	8.68^a	24	8.05^a	7.55^a,b	8.36^a	7.90^b
8	8.67^a	8.30^b,c	8.64^a	8.63^a	48	7.05^b	7.22^b	6.85^b	7.12^c
12	8.71^a	8.40^b,c	8.68^a	8.33^b,c	72	6.34^c	6.24^c	5.84^c	5.83^d
16	7.92^b	8.19^c	8.26^b	8.21^c	96	4.59^d	4.44^d	3.51^d	4.09^e
20	7.72^c	7.95^d,e	7.69^c	7.89^d	120	4.17^e	3.62^e	3.04^e	3.81^f
24	7.11^d	7.79^e	6.53^d	6.89^e	--------	------	------	------	-----
28	6.77^e	7.05^f	5.73^e	5.89^f	------	-----	-----	------	-----
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.