Biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oil

Table 5 Sensory evaluations of sesame yogurts on 0 days at 4 °C in a refrigerator

Sample Code	Colour	Taste	Aroma	Overall Acceptability
SESC	7.59 ± 0.05^d	7.29 ± 0.12^d	8.25 ± 0.04^d	7.65 ± 0.06^d
SES I	7.56 ± 0.03^c	7.42 ± 0.05^c	8.46 ± 0.09^c	7.77 ± 0.06^c
SES II	7.65 ± 0.06^b	7.46 ± 0.06^b	8.49 ± 0.06^b	7.80 ± 0.05^b
SES III	8.12 ± 0.05^a	8.19 ± 0.09^a	8.52 ± 0.09^a	8.32 ± 0.07^a

Results are expressed as mean ± SD (n = 3)
SESC Sesame yogurt control, SES I RBO incorporated 6% DEQSF-based yogurt, SES II RBO incorporated 7% DEQSF-based yogurt, SES III RBO incorporated 8% DEQSF-based yogurt
^a,b,c,dMean Values having different superscript letter in columns are significantly different (p ≤ 0.05)

ISSN: 2661-8974