Table 1 Experimental design of interactive process treatment for yoghurt production
Process treatment | Code | Unit | Rank 1 | Rank 2 | Rank 3 |
|---|---|---|---|---|---|
Pasteurization temperature (°C) | PT | °C | 80 | 90 | 100 |
Partial substitution of sugar with soursop puree (%) | PSSS | % | 0 | 25 | 50 |
Chemical Preservative | CP | Control | SB | PS | |
Storage duration | SD | days | 7 | 14 | 28 |