SP(d)
at 4oC
 C&A Cons Flav OAA SP(d) at 35oC C&A Cons Flav OAA
0 8.53a 8.65a 8.74a 8.63a 0 8.58a 8.60a 8.73a 8.67a
5 8.51a 8.64a 8.73a 8.63a 1 8.45a 8.50a 8.68a 8.58a
10 8.36a 8.40b,c 8.51a 8.43a 2 8.00a 8.15a,b 8.14b 8.15a
15 8.11a 8.00b,c 7.91b 8.13b,c 3 7.83b 7.95b 7.75c 7.88b
20 7.93b 7.95c 7.74c 7.73c 4 7.13c 7.15c 7.00d 7.14c
25 7.20c 7.15d,e 7.00d 7.17d 5 6.51d 6.65d 6.14e 6.60d
30 6.55d 6.34e 6.14e 6.51e 6 6.00e 5.95e 5.74 5.93e
S.E.M 0.059 0.071 0.062 0.051 S.E.M 0.128 0.103 0.148 0.102
CD at 5% 0.171 0.027 0.184 0.157 CD at 5% 0.364 0.326 0.396 0.215
*Means by different superscript as letters (a,b,c,d,e) in a column differ significantly at 5% level SP(d) - Storage Period (day); C&A - Colour and Appearance; Cons.
-Consistency; Flav-Flavour: OAA - Overall acceptability.
Table 6: Changes in sensory characteristics of the sample B probiotic beverage during storage