Journal of Chemistry

Research Article

Yoghurt Production Potential of Lactic Acid Bacteria Isolated from Leguminous Seeds and Effects of Encapsulated Lactic Acid Bacteria on Bacterial Viability and Physicochemical and Sensory Properties of Yoghurt

Table 6

Sensory properties (flavour, odour, consistency, and appearance) of yoghurt samples.


Starter combination	Appearance	Consistency	Odour	Flavour

BBC-CPB	3,56 ± 0,19^a	3,67 ± 0,29^ab	4,5 ± 0,33^bcd	3,94 ± 0,19^bcdef
BBC-LB	4,33 ± 0,29	4,22 ± 0,25^cde	4,31 ± 0,05^abc	3,78 ± 0,25^bc
BBC-BBB	4,44 ± 0,25^de	4,39 ± 0,10^de	4,22 ± 0,25^abc	4,14 ± 0,29^def
BBC-BB	4,44 ± 0,10^de	4,06 ± 0,25^abcd	4,28 ± 0,25^a	3,89 ± 0,25^def
LC-CPB	3,69 ± 0,29^ab	3,61 ± 0,25^a	4,06 ± 0,17^a	3,81 ± 0,05^bcd
LC-BBB	3,83 ± 0^abc	3,75 ± 0,22^abc	3,92 ± 0,22^a	3,39 ± 0,19^a
LC-LB	3,97 ± 0,05^abcd	3,92 ± 0,14^abcd	4,03 ± 0,21^a	3,64 ± 0,13^ab
LC-BB	4,28 ± 0,35^cde	3,97 ± 0,29^abcd	4,28 ± 0,25^abc	3,83 ± 0,17^bcde
BC-CPB	3,56 ± 0,10^a	3,56 ± 0,25^a	4,19 ± 0,38^abc	3,83 ± 0,33^bcde
BC-BBB	4,22 ± 0,42^cd	4,22 ± 0,54^cde	4,28 ± 0,19^abc	4,22 ± 0,19^f
BC-LB	4,06 ± 0,35^abcd	4,22 ± 0,35^cde	4,11 ± 0,19^ab	3,89 ± 0,10^bcde
BC-BB	4,36 ± 0,24^de	4,58 ± 0,08^ef	4,25 ± 0,17^abc	4,08 ± 0,08^cdef
CPC-CPB	4,28 ± 0,42^cde	4,39 ± 0,48^de	4,53 ± 0,17^cd	4,06 ± 0,10^cdef
CPC-BBB	4,28 ± 0,42^cde	4,42 ± 0,22^de	4,5 ± 0^bcd	4,17 ± 0,17^ef
CPC-LB	4,11 ± 0,10^bcd	4,14 ± 0,21^bcde	4,69 ± 0,05^de	4,06 ± 0,19^cdef
CPC-BB	4,78 ± 0,38^e	4,39 ± 0,10^de	4,89 ± 0,10^e	4,19 ± 0,05^f
Yoghurt	4,78 ± 0,1^e	5 ± 0,00^f	4,94 ± 0,10^e	5 ± 0,00^g

Means with different lowercase letter in the same column indicate significant differences ().