Cassava Starch as an Effective Texture Corrector of Fat-Free Dairy Products Based on Symbiotic Starter Culture

Table 5

Sensory scores and color measurements of Symbilact sample (1-day storage) with added different starches.

Symbilact sample	Sensory 1 day					Color 1 day
	Appearance	Odor	Texture	Taste	Overall
	(0-1)	(1-3)	(1-10)	(1-10)
Control
Native	^a		^a		^a
АT-0.05
АT-0.1					^b
АT-0.25
АT-0.5					^b
АT-1					^b
BT-0.05
BT-0.1
BT-0.25
BT-0.5					^b
BT-1			^b		^b

: darkness-lightness (0–100); : greenness-redness (−60–+60); : blueness-yellowness (−60–+60). Data are the of three independent replicates (). Different letters indicate significant differences ().