Table 4 Sensory evaluation of yogurt dressing with different amounts of golden berry juice

	GBYD01)	GBYD10	GBYD20	GBYD30	GBYD40	GBYD50	F-value

Color	5.08±1.182)^a3)	3.58±1.53^c	4.30±1.55^b	5.38±1.37^a	4.78±1.77^ab	3.50±1.08^c	_10.42***4)
Flavor	5.38±1.10^ab	5.15±1.51^ab	4.95±1.50^b	5.65±1.40^a	4.15±1.56^c	3.00±1.73^d	19.05^***
Sweetness	3.73±1.26^c	3.73±1.33^c	4.50±1.17^b	5.20±1.50^b	3.83±1.35^ab	2.83±1.82^b	14.19^***
Sourness	3.98±1.40^ab	4.10±1.21^ab	4.53±1.43^b	5.33±1.30^c	4.05±1.33^ab	3.78±1.56^a	7.29^***
Viscosity	3.98±1.25^c	3.68±1.30^c	5.18±1.43^a	4.68±1.80^ab	4.83±1.82^ab	4.20±1.99^bc	5.13^***
Bitterness	4.30±1.62^abc	3.90±1.53^bc	4.68±1.45^ab	4.97±1.77^a	4.33±1.50^abc	3.73±1.96^c	3.66^**4)
Overall cceptability	4.55±1.26^bc	4.38±1.49^cd	5.10±1.37^b	5.85±1.36^a	3.78±1.62^d	3.00±1.71^e	19.78^***

Yogurt dressing with 0-50% goldenberry juice
Mean±SD
Means with different letters (a-e) in the same row are significantly different by Duncan’s multiple range test at p<0.05
***p<0.001, **p<0.01