Table 2. Sensory evaluation of yogurt formulated with various blueberry powder levels

Traits	Blueberry powder (%)
Traits	0 (Control)	2	4	6
Color	7.43±0.79^a	9.00±0.58^ab	9.43±0.53^a	8.57±0.79^b
Flavor	7.71±1.11	8.86±1.07	8.86±0.69	8.86±1.07
Viscosity	7.71±1.11^c	8.43±0.98^bc	9.00±0.82^ab	9.57±0.79^a
Juiciness	8.71±0.95	8.71±0.95	8.71±0.76	8.43±1.13
Overall acceptability	7.86±1.07^b	8.86±0.69^ab	9.00±1.00^a	8.43±0.98^ab

All values are mean±SD.
Mean in the same row with different letters are significantly different (p<0.05).