Table 6. Sensory evaluation of milk beverages supplemented with coffee, using different emulsifiers, stored at 4°C for 12 d¹⁾

Sensory description	Sample	Storage period (d)
Sensory description	Sample	0	3	6	9	12
Brownness	GF160²⁾	3.20±0.45^aA	3.30±0.48^aA	3.40±0.52^aA	3.10±0.57^aA	3.10±0.32^aA
Brownness	GF110³⁾	3.20±0.89^bA	3.40±0.52^aA	3.30±0.48^aA	3.20±0.63^aA	3.20±0.42^aA
Floating cream	GF160	1.00±0.00^bA	1.00±0.00^bA	1.20±0.67^bA	1.30±0.63^abA	1.40±0.48^aA
Floating cream	GF110	1.00±0.00^aA	1.00±0.00^aA	1.10±0.95^aA	1.10±0.63^aA	1.10±0.42^aB
Coffee flavor	GF160	3.40±1.14^aA	3.40±0.70^aA	3.60±0.97^aA	3.30±0.67^aA	2.90±0.57^aA
Coffee flavor	GF110	3.80±1.10^aA	3.50±1.16^aA	3.30±1.20^aA	3.40±0.97^aA	3.10±0.74^aA
Milk flavor	GF160	3.30±1.79^aA	2.70±1.16^aA	2.50±0.85^aA	2.60±0.70^aA	2.40±0.97^aA
Milk flavor	GF110	3.20±0.84^aA	2.80±0.74^aA	2.40±0.67^aA	2.50±0.79^aB	2.40±1.07^aA
Rancid flavor	GF160	1.00±0.00^aA	1.00±0.00^aA	1.20±0.63^aA	1.30±0.67^aA	1.20±0.42^aA
Rancid flavor	GF110	1.00±0.00^aA	1.00±0.00^aA	1.10±0.95^aA	1.10±0.70^aA	1.10±0.32^aA
Sweetness	GF160	3.60±1.34^aA	3.90±0.88^aA	3.10±0.99^aA	3.20±0.63^aA	3.50±0.85^aA
Sweetness	GF110	2.80±0.45^aB	2.80±0.32^aB	3.20±1.23^aA	2.90±1.20^aA	3.60±0.52^aA
Bitterness	GF160	2.00±1.00^aB	1.80±0.79^aA	2.40±1.58^aA	1.80±1.03^aA	1.60±1.07^aA
Bitterness	GF110	2.60±1.14^aA	2.10±1.29^aA	2.60±1.51^aA	2.30±1.34^aA	1.60±0.84^aA
Overall acceptability	GF160	4.20±0.84^aA	4.00±0.82^aA	3.30±1.16^aA	3.50±1.18^aA	3.40±1.07^aA
Overall acceptability	GF110	2.80±0.45^aB	2.80±1.32^aB	3.00±1.15^aA	2.70±0.95^aA	3.00±0.82^aA