Table 1. Sensory evaluation of yogurt added with almond, corn, hibiscus as the natural additives

Traits	Con	Almond			Corn			Hibiscus			SEM
Traits	Con	A3	A6	A9	C3	C6	C9	H4	H8	H12	SEM
Appearance	7.67^b	8.75^ab	8.00^b	6.25^c	7.60^b	8.40^ab	9.60^a	9.50^ab	7.25^b	8.26^b	0.16
Texture	7.00^cd	9.50^a	8.00^bc	6.50^d	7.80^bc	8.60^ab	9.80^a	9.00^ab	8.50^ab	8.00^bc	0.15
Flavor	8.75^bc	9.00^abc	8.25^bc	6.75^d	8.60^abc	9.40^ab	9.80^a	7.75^abc	7.75^bc	7.75^cd	0.15
Off-flavor	9.00^abc	9.75^a	9.25^ab	8.25^bc	7.80^c	8.60^abc	9.20^ab	9.25^ab	9.25^ab	8.50^abc	0.13
Acidity	8.00^c	9.00^ab	8.50^abc	8.00^bc	7.60^bc	9.00^ab	9.60^a	8.25^abc	8.50^abc	8.75^abc	0.17
Taste	7.50^c	9.75^a	9.50^a	7.25^c	7.80^bc	9.20^a	9.60^a	7.75^bc	8.75^ab	9.25^a	0.18
Overall acceptability	8.00^cd	9.50^a	8.75^abc	7.25^d	8.20^bcd	8.80^abc	9.60^a	8.25^ab	9.00^ab	8.75^abc	0.14

All values are means.
means on the same row with different letters are significantly different (p<0.05).