Table 1

Sensory ratings for each fruit yogurt drink sample used in study one
Fruit yogurt drink sample (tara gum g/100g)
0 0.03 0.06 0.09 0.13 0.16 0.19 0.22 0.25 0.28 0.31 0.34 0.38 0.41 0.44 0.47 Pearson’s r
Thickness 10.5 ± 1.9 15.9 ± 3.0 23.7 ± 3.7 26.5 ± 4.3 30.1 ± 3.3 30.9 ± 4.3 41.0 ± 4.1 40.6 ± 4.0 56.7 ± 4.0 54.8 ± 3.4 64.3 ± 3.7 64.0 ± 3.8 73.4 ± 3.2 81.5 ± 2.3 83.1 ± 2.0 84.9 ± 1.9 0.92 a
Creaminess 24.8 ± 3.1 31.5 ± 4.5 41.1 ± 4.1 41.9 ± 4.2 34.7 ± 2.9 47.7 ± 3.2 51.9 ± 3.5 50.6 ± 3.4 55.6 ± 3.7 60.3 ± 2.8 62.9 ± 3.2 59.8 ± 2.9 70.8 ± 3.2 70.1 ± 3.2 72.9 ± 3.4 76.9 ± 3.0 0.92 a
Stickiness 21.1 ± 3.5 25.2 ± 3.8 24.8 ± 3.4 26.7 ± 4.1 31.3 ± 3.6 29.7 ± 3.8 34.8 ± 3.3 33.6 ± 4.2 35.7 ± 3.9 40.6 ± 4.9 47.9 ± 3.7 44.6 ± 4.6 51.9 ± 4.6 53.7 ± 4.9 51.1 ± 4.9 53.8 ± 5.4 0.95 a
Sweetness 58.7 ± 3.9 57.0 ± 4.0 58.0 ± 4.0 61.7 ± 4.2 59.7 ± 4.3 59.1 ± 3.6 61.2 ± 3.8 59.1 ± 3.0 65.2 ± 2.5 62.4 ± 3.3 59.8 ± 3.7 61.0 ± 2.7 61.3 ± 3.6 61.1 ± 3.8 58.6 ± 3.6 62.2 ± 3.6 0.29 non significant
Sourness 35.0 ± 4.7 39.0 ± 5.1 42.2 ± 4.3 36.9 ± 4.8 40.7 ± 4.4 36.1 ± 4.3 41.4 ± 4.6 44.3 ± 4.7 36.9 ± 4.3 38.4 ± 4.2 36.7 ± 4.8 38.4 ± 4.3 47.8 ± 5.1 35.6 ± 5.3 36.8 ± 4.3 42.4 ± 5.0 0.13 non significant
Fruitiness 55.4 ± 3.8 60.4 ± 3.3 57.8 ± 4.4 59.3 ± 3.6 63.7 ± 2.6 63.0 ± 3.1 60.0 ± 3.7 60.4 ± 3.5 63.6 ± 2.8 66.8 ± 3.1 66.2 ± 2.3 61.8 ± 2.7 64.2 ± 3.3 64.0 ± 2.7 64.6 ± 3.7 61.2 ± 4.4 0.50 b

Numbers represent the mean visual analogue scale (VAS) rating (0 = not at all, 100 = extremely) and associated SEM for each of the sensory evaluations across the 16 fruit yogurt drinks varying in the amount of tara gum /100g. Pearson’s r shows the relationship between each sensory characteristic and the drink’s measured viscosity. a Correlation coefficient is significant at P < 0.001. b Correlation coefficient is significant at P < 0.05.

McCrickerd et al.

McCrickerd et al. Flavour 2012 1:20   doi:10.1186/2044-7248-1-20

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