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 9

Sensory evaluation scores (mean ± SD) of yoghurts.

Treatment	Appearance	Consistency	Odour	Flavour
Yoghurt + Free bacteria	4,78 ± 0,38^a	4,39 ± 0,10^a	4,89 ± 0,10^a	4,19 + 0,05^a
Yoghurt + Encapsulated bacteria	3,5 ± 0,17^b	4,06 ± 0,49^b	4,44 ± 0,38^b	3,28 ± 0,75^b

(a, b) Mean values within a column with the different lower letters are significantly different from each teatment for sensory characteristic at .