Table 2. Sensory evaluation of lactose-free yogurt added with Schisandra chinensis powder

Traits	Con	Schisandra chinensis powder
Traits	Con	S3	S6	S9
Appearance	8.33±0.51^b	8.17±0.41^b	9.00±0.63^a	9.50±0.55^a
Texture	7.27±0.65^b	9.50±1.00^a	8.00±1.41^b	6.50±1.00^b
Flavor	8.18±1.47^ab	9.00±0.82^ab	8.25±0.50^a	6.75±0.96^b
Off-flavor	8.18±1.08^c	9.75±0.50^a	9.25±0.50^ab	8.25±0.96^bc
Acidity	7.38±1.06^b	9.00±1.15^a	8.50±1.29^b	8.00±1.38^b
Taste	7.13±0.64^c	9.75±0.50^a	9.50±0.58^b	7.25±0.96^bc
Overall acceptability	7.64±0.92^c	9.50±0.58^a	8.75±0.96^b	7.25±0.96^bc

All values are means±SD.
means on the same row with different letters are significantly different (p<0.05).
Con: lactose-free yogurt without added Schisandra chinensis powder; S3: lactose-free yogurt with 0.3% Schisandra chinensis powder; S6: lactose-free yogurt with 0.6% Schisandra chinensis powder; S9: lactose-free yogurt with 0.9% Schisandra chinensis powder.