Open Access
Table 6.
Results of a score and organoleptic assessment of the quality of a synbiotic sour-milk product according to the experimental options, score
| Options | Appearance, Consistency | Taste | Smell | Color |
|---|---|---|---|---|
| Sour-milk synbiotic product (control) | Viscous, uniform, moderately thick (5) | Pure, sour milk (5) | Pure, sour milk (5) | White (3) |
| Sour-milk synbiotic product with oat flakes added at t = 92 °C (pasteurization) | Moderately thick, with a slight separation of serum (4) | Pure, sour milk, oatmeal flavored (5) | Pure, milky, with a grain smell (5) | Light brown flake interspersed (3) |
| Sour-milk synbiotic product prepared with oat flakes added at t = 65 °C (cooling the milk mixture) | Moderately thick, with a slight separation of serum (4) | Pure, sour milk, oatmeal flavored (5) | Pure, milky, with a grain smell (5) | Light brown flake interspersed (3) |
| Sour milk synbiotic product with oat flakes added at t = 42 °C (fermentation) | Viscous, thick, uniform, dense (5) | Pure, sour milk, oatmeal flavored (5) | Pure, milky, with a grain smell (5) | Light brown flake interspersed (3) |
| Sour-milk synbiotic product prepared with flakes added at t = 10 °C (cooling of the finished product) | Viscous, uniform, moderately thick (5) | Pure, sour milk, oatmeal flavored (4) | Pure, milky, with a grain smell (5) | Light brown flake interspersed (3) |
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