Biochemical characterization and insights into the potency of the acidic Aspergillus niger NRC114 purified α-galactosidase in removing raffinose family oligosaccharides from soymilk yogurt

Table 4 Sensory evaluation of plain and soymilk yogurts

Attributes	Plain yogurt	Untreated soymilk yogurt	Treated-soymilk yogurt
Taste	9.58 ± 0.23^a	4.56 ± 0.08^b	8.74 ± 0.15^c
Colour	9.92 ± 0.18^a	7.83 ± 0.15^b	9.23 ± 0.17^a
Aroma	8.95 ± 0.15^a	6.29 ± 0.16^b	7.82 ± 0.13^a
Consistency	8.16 ± 0.19^a	5.34 ± 0.12^b	7.95 ± 0.12^a
OAA	9.13 ± 0.24^a	5.26 ± 0.17^b	8.67 ± 0.09^c

Values in the same row with the same superscripts are not significantly different (P < 0.05)
OAA Overall acceptability

ISSN: 1472-6750