Table 2 Sensory evaluations of functional yoghurt added with Kaempferia parviflora

Attributes Addition of Kaempferia parviflora (%) A five-point hedonic scale
0 (Control) 1 2 3 4 5 1, extremely poor; 2, poor; 3, fair; 4, good; 5, excellent
Color 5 5 3.5 2 1.5 1 The higher the intensity of the purple color, the lower the score
Flavor 5 5 3 2.5 2 1 The lower the intensity of yoghurt’s aroma, the lower the score
Taste 5 4.5 2.5 2 1 1 The higher the intensity of the bitterness, the lower the score
Overall acceptability 5a 4.8a 3b 2.2c 1.5d 1e The higher the total score, the higher overall acceptability
All points are expressed as means of duplicate determinations.
Within a row, means with different superscripts are significantly different (p<0.05).