HIGHLIGHTS
- who: Food Science and colleagues from the , Sensory Evaluation Sensory evaluation was performed by , trained panelists recruited from faculty and postgraduate students of the Department of Food Science and Nutrition at King Saud University, Riyadh, Saudi Arabia. Each yogurt sample was evaluated for the following characteristics: viscosity, creaminess, flavor, color, and overall acceptability. Each evaluation was made using a, point hedonic scale, where , indicated "extremely liked, " , indicated "neither liked nor disliked, " and , indicated "extremely disliked." Plain crackers and cold mineral water were used as palate cleansers during the evaluation of different samples, following Saint‑Eve et_al (2004 . . .
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