Effect of Hawthorn Powder on Physical, Functional, and Sensory Characteristics of Set-Type Yogurt.

Foods · 2025 · PMC12026651 · PMID 40282778

Europe PMC DOI

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showed a trendno p-value reported

Figure 3 shows that, with the gradual increase in hawthorn powder addition, G′ showed a trend of a gradual increase, and the change curve was higher than that of the control group.

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an increasing trendno p-value reported

When adding hawthorn powder from 1.5% to 2%, the sensory scores of the yogurt showed an increasing trend with increasing added amount ( Figure 9 ).

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