of 35 and 40% germinated red rice paste,
respectively. The addition of germinated red rice
in the product was limited, since it caused an
undesirable flavor after the fermentation process.
However, in this experiment, the
replacement of 30% germinated red rice paste
resulted in the most preferable and acceptable
yogurt, with the sensory scores ranging from 5.88
to 7.35. In order to obtain yogurt that most satisfies
the consumer, attributes of the product, including
color, yogurt odor, rice odor, sourness, thickness
and texture were developed using the just-aboutright
test. The frequencies of each attribute
evaluated by the 40 panelists are shown in
Figure 1.
Table