Table 5 Changes in sensory evaluation Greek-style yogurt
| Sensory profile | Treatment |
| CON1) | MS2) | MST3) | MST704) |
| Color | 4.50±0.61A | 4.55±0.69A | 2.55±0.89B | 2.70±0.92B |
| Flavor | 4.40±0.50A | 4.40±0.60A | 2.55±1.28C | 3.15±0.88B |
| Sweetness | 1.90±0.91C | 2.40±0.99C | 4.30±0.66A | 3.60±1.27B |
| Bitterness | 3.85±0.88A | 3.75±0.79A | 3.00±1.26B | 2.10±0.85C |
| Sourness | 3.25±0.64AB | 3.60±0.60A | 3.16±0.76B | 3.05±0.89B |
| Stickiness | 3.00±1.12A | 3.35±0.93A | 3.45±1.17A | 3.05±0.79A |
| After taste | 3.50±0.83A | 3.60±0.75A | 2.63±1.26B | 3.05±0.81C |
| Overall acceptability | 3.35±0.93A | 3.65±0.81A | 2.65±1.18B | 3.05±1.00B |
Values with different superscript in a raw (A~C) are significant at p<0.05 by Duncan’s multiple range test.
1) Greek yogurt
2) Greek yogurt added with sugar
3) Greek yogurt added with hot water extracted stevia
4) Greek yogurt added with 70% ethanol extracted stevia