Fig. 6. Quantitative descriptive analysis-panel scores (average values expressed as the
QDA-scores on a 0e100 scale) of the attribute creaminess of the stirred yoghurt
samples as function of amylomaltase-treated starch (ATS) concentration compared
with the reference 3% fat (dotted line): closed circles, samples containing 1.5% fat; open
circles, samples containing 0.5% fat.