Table 6 Sensory characteristics in yogurt with pepper juice during the storage at 4°C

Attributes	Storage period (days)	Treatment
Attributes	Storage period (days)	Control	Red	Green
General taste	0	4.86±0.38^A	2.86±0.38^aC	4.00±0.58^aB
	4	4.71±0.49^A	2.71±0.49^abB	4.14±0.90^aA
	8	4.86±0.38^A	2.71±0.49^abC	4.00±0.82^aB
	12	4.43±0.79^A	2.43±0.79^abC	3.43±0.53^abB
	16	4.29±0.76^A	2.14±0.69^bC	3.00±0.58^bB
Hot taste	0	1.14±0.38^C	3.43±0.53^A	2.43±0.53^B
	4	1.29±0.49^C	3.29±0.49^A	2.29±0.49^B
	8	1.29±0.49^C	3.29±0.49^A	2.29±0.49^B
	12	1.29±0.49^C	3.29±0.49^A	2.29±0.49^B
	16	1.29±0.49^C	3.29±0.49^A	2.29±0.49^B
Appearance	0	4.29±0.76^A	4.14±0.69^A	2.57±0.79^B
	4	4.14±0.90^A	4.00±0.58^A	2.71±0.49^B
	8	4.00±0.82^A	4.00±0.58^A	2.57±0.79^B
	12	3.86±0.69^A	3.71±0.49^A	2.43±0.79^B
	16	3.71±0.76^A	3.57±0.53^A	2.14±0.90^B
Texture	0	4.29±0.95	4.00±1.00	4.00±1.00
	4	4.00±1.15	3.86±0.90	3.86±0.90
	8	4.00±0.82	3.71±0.76	3.71±0.76
	12	3.86±1.07	3.71±0.76	3.71±0.76
	16	3.86±1.46	3.57±0.98	3.57±0.98
Flavor	0	4.14±0.90^A	2.43±0.79^B	3.29±0.95^AB
	4	4.00±0.82^A	2.29±0.76^B	3.14±0.90^AB
	8	4.14±0.90^A	2.43±0.79^B	3.29±0.95^AB
	12	4.00±0.82^A	1.86±0.69^B	3.14±0.90^A
	16	3.43±0.53^A	1.86±0.69^B	2.86±0.90^A
Overall acceptability	0	3.43±0.98	3.29±1.25	3.29±1.38
	4	3.57±0.98	3.43±1.13	3.57±1.51
	8	3.57±0.98	3.57±0.98	3.57±1.13
	12	3.29±0.95	3.14±1.46	3.29±1.70
	16	3.57±0.53	3.29±1.50	3.29±1.50

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).