Table 6. Mean sensory liking scores for the low-fat cupuassu goat milk yogurts

Treatment	Attribute¹⁾
Treatment	Appearance	Color	Aroma	Flavor	Texture	Viscosity	Overall acceptability	Purchase intention
WY	6.65±1.96^C	6.90±1.78^C	5.80±2.24^BC	4.83±2.05^B	6.34±1.97^C	6.32±1.96^C	5.31±2.07^B	2.61±1.17^B
SY	4.97±2.02^A	5.31±1.95^A	4.24±2.17^A	3.04±1.87^A	4.18±2.01^A	4.24±2.02^A	3.50±1.89^A	1.62±0.88^A
SIY	6.00±1.86^BC	6.14±1.71^B	5.32±2.23^B	4.60±2.28^B	5.80±1.78^BC	5.72±1.89^BC	5.03±2.13^B	2.41±1.16^B
SMY	5.80±2.09^B	5.97±1.95^AB	5.30±2.29^B	4.54±2.11^B	5.44±2.03^B	5.48±1.91^B	4.81±1.99^B	2.24±1.10^B
SWY	5.83±2.00^B	5.93±1.98^AB	6.28±2.26^C	4.93±2.39^B	5.73±1.99^BC	5.68±1.93^BC	5.21±2.10^B	2.41±1.19^B

Purchase intention was evaluated in a structured 5-point hedonic scale, whereas the other attributes were evaluated on a 9-point hedonic scale.
Values were expressed as a mean±SD.
Different uppercase superscripts indicate significant differences among treatments of goat milk yogurts (p<0.05).
WY, whole yogurt; SY, skim yogurt; SIY, skim yogurt with inulin; SMY, skim yogurt with maltodextrin; SWY, skim yogurt with whey protein.