Table 4 Sensory characteristics of yogurt with pepper juice

Attributes	Pepper juice	Addition of fermented pepper juice (%)
Attributes	Pepper juice	0	1	3	5
General taste	Red pepper	4.07±0.16^A	3.71±0.49^A	2.86±0.69^B	1.43±0.53^C
General taste	Green pepper	4.07±0.16^A	3.14±0.69^B	3.29±0.76^B	1.86±0.38^C
Hot taste	Red pepper	1.21±0.58^C	2.00±0.58^B	2.71±0.76 ^{A B}	3.29±1.11^A
Hot taste	Green pepper	1.21±0.58^C	2.29±0.76^B	2.57±0.79^B	3.71±0.95^A
Appearance	Red pepper	4.57±0.51^A	3.43±0.79^B	4.57±0.53^aA	2.14±0.38^C
Appearance	Green pepper	4.57±0.51^A	3.86±0.69^B	3.29±0.49^bC	2.29±0.49^D
Texture	Red pepper	3.57±0.94	3.43±1.13	3.71±1.11	3.14±1.21
Texture	Green pepper	3.57±0.94	3.00±0.58	2.86±0.69	3.29±0.95
Flavor	Red pepper	3.79±0.58^AB	3.14±0.69^B	3.86±0.90^aA	1.71±0.49^C
Flavor	Green pepper	3.79±0.58^A	3.86±0.90^A	2.71±0.76^bB	2.14±0.69^B
Overall acceptability	Red pepper	4.07±0.92^A	3.71±0.76^A	3.86±0.69^aA	2.00±0.00^B
Overall acceptability	Green pepper	4.07±0.92^A	3.71±0.49^A	2.71±0.95^bB	2.29±0.76^B

Values are mean±SEM (n=3).
Different small letters in the same column and capitalized letters in the same row indicated significant difference (p<0.05).