Yılmaz-Ersan, LütfiyeTopçuoğlu, Esra2024-06-132024-06-132021-02-080022-11550975-8402https://doi.org/10.1007/s13197-021-04994-whttps://link.springer.com/article/10.1007/s13197-021-04994-whttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7868674/https://hdl.handle.net/11452/42151In this study, the effect of almond milk addition on color, texture and sensory attributes of probiotic yogurt was investigated. The data generated in combination with instrumental (color and texture parameters) and sensory measurements was analysed statistically to describe a product's attributes scientifically. Statistical analysis illustrated that almond milk rate and storage time had a significant (P < 0.05) effect on the color and textural parameters of yogurt. Compared with the sensorial parameters, generally there were statistically significant differences among samples, whereas insignificant effect was determined among storage days. The results of descriptive statistics (Principle Component and Hierarchical Cluster Analysis) indicated that the relationships among the analysed attributes were determined. In addition, statistical data has demonstrated that almond milk may be used as a novel and functional ingredient in both industrial and research areas for development, innovation, quality, and safety of dairy products.eninfo:eu-repo/semantics/openAccessPhysical-propertiesColor stabilitySubstitutesProductProbiotic yogurtAlmond milkInstrumental and sensory measurementsMultivariate analysisScience & technologyLife sciences & biomedicineFood science & technologyArticle00061603180000113314359110.1007/s13197-021-04994-w