characteristics

SP(d) at 4oC	C&A	Cons	Flav	OAA	SP(d) at 35oC	C&A	Cons	Flav	OAA
0	8.53^a	8.65^a	8.74^a	8.63^a	0	8.58^a	8.60^a	8.73^a	8.67^a
5	8.51^a	8.64^a	8.73^a	8.63^a	1	8.45^a	8.50^a	8.68^a	8.58^a
10	8.36^a	8.40b,c	8.51^a	8.43^a	2	8.00^a	8.15^a,b	8.14^b	8.15^a
15	8.11^a	8.00^b,c	7.91^b	8.13^b,c	3	7.83^b	7.95^b	7.75^c	7.88^b
20	7.93^b	7.95^c	7.74^c	7.73^c	4	7.13^c	7.15^c	7.00^d	7.14^c
25	7.20^c	7.15^d,e	7.00^d	7.17^d	5	6.51^d	6.65^d	6.14e	6.60^d
30	6.55^d	6.34^e	6.14^e	6.51^e	6	6.00^e	5.95^e	5.74	5.93^e
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