Table 3. Sensory evaluation of yoghurt formulated with various levels of sangria syrup

Traits	Control	Sangria syrup (%)
Traits	Control	5	10	15
Color	8.10±0.74^b	8.40±0.52^b	9.20±0.92^a	9.60±0.52^a
Flavor	8.10±0.57^b	9.00±0.47^a	9.50±0.53^a	9.40±0.70^a
Stickiness	8.90±0.99^a	8.80±0.63^ab	8.70±0.67^ab	8.10±0.74^b
Off-flavor	7.90±0.57^b	8.70±0.48^a	9.30±0.48^a	9.20±0.92^a
Overall acceptability	7.80±0.42^c	8.65±0.67^b	9.40±0.52^a	9.30±0.67^a

All values are mean±SD.
Mean in the same row with different letters are significantly different (p<0.05).
Color, flavor, stickiness, off-flavor, overall acceptability: 1, extremely bad or undesirable; 10, extremely good or desirable.