Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt

AMB Express

Table 5 Sensory scores in yogurt samples

Yogurt sample	Mean score (overall acceptability)
C	38.50 ± 4.79^a
CG1	43.43 ± 2.26^a
CG3	41.86 ± 1.86^a
CG5	42.13 ± 1.26^a
PB	39.50 ± 4.66^a
PL	41.00 ± 1.50^a
PBG1	38.33 ± 3.74^a
PBG3	39.86 ± 4.21^a
PBG5	43.53 ± 2.41^a
PBLG1	44.76 ± 2.73^a
PBLG3	43.00 ± 2.47^a
PBLG5	42.13 ± 2.37^a
PBL	44.56 ± 2.48^a
PLG1	42.93 ± 3.14^a
PLG3	45.56 ± 2.07^a
PLG5	41.96 ± 1.68^a

* The mean values followed by the same letter in the column are non-significantly different (Tukey’s test p < 0.05)
Data compared with control sample (P < 0.05)
CSP(Coriander seed powder); C: control sample with starter culture; CG1: yogurt sample containing 1% CSP with starter culture; CG3: yogurt sample containing 3% CSP with starter culture; CG5 yogurt sample containing 5% CSP with starter culture; PB: yogurt sample with Bifidobacterium bifidum; PL: yogurt sample with L. acidophilus; PBG1: yogurt sample containing 1% CSP with Bifidobacterium bifidum; PBG3: yogurt sample containing 3% CSP with Bifidobacterium bifidum. PBG5: yogurt sample containing 5% CSP with Bifidobacterium bifidum ; PBLG1: yogurt sample containing 1% CSP with Lactobacillus acidophilus and Bifidobacterium bifidum; PBLG3: yogurt sample containing 3% CSP with Lactobacillus acidophilus and Bifidobacterium bifidum; PBLG5: yogurt sample containing 5% CSP with Lactobacillus acidophilus and Bifidobacterium bifidum; PBL: yogurt sample with Lactobacillus acidophilus and Bifidobacterium bifidum ; PLG1: yogurt sample containing 1% CSP with L. acidophilus; PLG3: yogurt sample containing 3% CSP with Lactobacillus acidophilus; PLG5: yogurt sample containing 5% CSP with L. acidophilus