Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

Table 4 Sensory evaluation of the yoghurt samples

Sample	Colour	Consistency	Aroma	Taste	Overall Acceptability
SY	7.00 ± 0.01^b	7.01 ± 0.01^b	7.00 ± 0.00^b	7.01 ± 0.01^b	8.00 ± 0.01^a
SYI	8.00 ± 0.01^a	6.01 ± 0.0^1c	8.01 ± 0.01^a	8.00 ± 0.00^a	8.00 ± 0.01^a
SYII	8.00 ± 0.01^a	8.00 ± 0.01^a	8.00 ± 0.00^a	8.00 ± 0.01^a	8.01 ± 0.01^a
SYIII	8.00 ± 0.00^a	7.00 ± 0.01^b	8.00 ± 0.01^a	8.00 ± 0.01^a	8.00 ± 0.01^a
CY	8.00 ± 0.01^a	8.00 ± 0.01^a	8.00 ± 0.00^a	8.00 ± 0.01^a	8.00 ± 0.00^a

Values are maens±standard deviation, means with different superscripts along the same column are significantly different (p < 0.05); the superscript alphabets ''a-c'' separates the means obtained from ANOVA using Duncan’s Multiple Range Test
Keys:
SY Soymilk yoghurt (100% soymilk: 0% cow’s milk)
SYI Soy/cow’s milk yoghurt I (75% soymilk: 25% cow’s milk)
SYII Soy/cow’s milk yoghurt II (50% soymilk: 50% cow’s milk)
SYIII Soy/cow’s milk yoghurt III (25% soymilk: 75% cow’s milk)
CY Cow’s milk yoghurt (0% soymilk: 100% cow’s milk)

ISSN: 2661-8974