## 3 Results and Discussion
### Sensory Analysis  
Sensory analysis has been used for centuries to evaluate food characteristics through the senses. Today, this analysis is one of the very important methods of quality control that also ensures consumers will accept the final products. In this research, the yogurt samples were evaluated by 12 untrained panelists who gave their degree of liking for color, flavor, texture, sourness, overall taste, and overall acceptance (Table 3).  
The incorporation of the highest extract concentrations of LSB 2% and 3% \(w/w\) led to a decrease in preference for color, flavor, texture, overall taste, and acceptance compared to the rest of the samples (\(p<0.05\)). Further investigation is needed as to whether the addition of sugars and additives could help in improving the overall taste and acceptance of the  
Figure 5: Microscopic images of set-type yogurt after a day of storage at 4 °C, containing 0, 0.5, 1, 2, and 3% \(w/w\) extracts of lyophilized sea buckthorn. The black scale bar represents 200 \(\upmu\)m. (**A**) Yogurt sample with 0% \(w/w\) extract of lyophilized sea buckthorn; (**B**) yogurt sample with 0.5% \(w/w\) extract of lyophilized sea buckthorn; (**C**) yogurt sample with 1% \(w/w\) lyophilized sea buckthorn extract; (**D**) yogurt sample with 2% \(w/w\) extract of lyophilized sea buckthorn; (**E**) yogurt sample with 3% \(w/w\) extract of lyophilized sea buckthorn.  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Scheme**} & \multicolumn{4}{c}{**Extracts of Lyophilized Sea Buckthorn \% \(w/w\)**} \\ \cline{2-5}  & **0** & **0.5** & **1** & **2** & **3** \\ \hline Color & 5.83 \(\pm\) 0.84 \({}^{\text{a}}\) & 6.00 \(\pm\) 0.74 \({}^{\text{b}}\) & 5.83 \(\pm\) 0.94 \({}^{\text{a}}\) & 4.83 \(\pm\) 0.94 \({}^{\text{c}}\) & 4.25 \(\pm\) 1.22 \({}^{\text{d}}\) \\ Flavor & 6.00 \(\pm\) 0.85 \({}^{\text{a}}\) & 5.85 \(\pm\) 1.31 \({}^{\text{b}}\) & 4.92 \(\pm\) 0.79 \({}^{\text{c}}\) & 4.08 \(\pm\) 0.79 \({}^{\text{d}}\) & 3.58 \(\pm\) 0.52 \({}^{\text{e}}\) \\ Texture & 6.08 \(\pm\) 0.79 \({}^{\text{a}}\) & 5.58 \(\pm\) 0.79 \({}^{\text{b}}\) & 5.50 \(\pm\) 0.67 \({}^{\text{c}}\) & 4.75 \(\pm\) 0.75 \({}^{\text{e}}\) & 5.08 \(\pm\) 0.67 \({}^{\text{d}}\) \\ Sourness & 5.33 \(\pm\) 0.65 \({}^{\text{a}}\) & 4.67 \(\pm\) 0.65 \({}^{\text{b}}\) & 4.58 \(\pm\) 0.79 \({}^{\text{c}}\) & 4.58 \(\pm\) 0.52 \({}^{\text{c}}\) & 4.58 \(\pm\) 0.52 \({}^{\text{c}}\) \\ Overall Taste & 5.58 \(\pm\) 0.52 \({}^{\text{a}}\) & 5.42 \(\pm\) 0.67 \({}^{\text{b}}\) & 5.08 \(\pm\) 0.79 \({}^{\text{c}}\) & 3.83 \(\pm\) 0.72 \({}^{\text{d}}\) & 3.83 \(\pm\) 0.72 \({}^{\text{d}}\) \\ Acceptance & 5.75 \(\pm\) 0.62 \({}^{\text{a}}\) & 5.33 \(\pm\) 0.65 \({}^{\text{b}}\) & 5.08 \(\pm\) 0.79 \({}^{\text{c}}\) & 4.17 \(\pm\) 0.58 \({}^{\text{d}}\) & 4.17 \(\pm\) 0.58 \({}^{\text{d}}\) \\ \hline \hline \end{tabular} Different letters within the columns indicate significant differences (\(p<0.05\)) among the different treatments.  
\end{table}
Table 3: Specific indicators of sensory analysis for yogurt samples enriched with extracts of lyophilized sea buckthorn (0%, 0.5%, 1%, 2%, and 3% \(w/w\)).  
above samples. Probably the higher extract concentration of LSB influences the taste and the aroma of the high concentration of enriched yogurts. Also, yogurts with LSB extract 0.5% \(w/w\) and 1% \(w/w\) were preferable by the panelists for color, texture, overall taste, and overall acceptance compared to the rest of the enriched yogurts (\(p<0.05\)). In addition, based on the sensory evaluation and panelist preferences, the above concentrations of extracts of lyophilized sea buckthorn could be incorporated in yogurt for the production of novel products and at the same time increase the nutritional value without notable negative sensory attributes.