**4. Conclusions**

Among the analyzed green tea-, black tea-, oolong tea- and lemon balm-infused yoghurts, the addition of 2% oolong tea to the yoghurt allowed a functional food to be obtained with satisfactory texture, colour and sensory properties, accepted by consumers to the same degree as that of control yoghurt. The research conducted indicated that semi-fermented oolong tea had a better effect on the sensory profile of yoghurt evaluated by the expert panel and its acceptance by consumers than green tea, and these studies can be used to commercialise oolong tea-infused yoghurt. However, further research is planned to increase the acceptability of the product by adding other natural additives which can increase the sensory quality and acceptability of the product, as well as storage research.

**Supplementary Materials:** The following are available online at http://www.mdpi.com/2304-8158/9/12/1848/s1, Table S1: Sensory attribute for yoghurts profiling, their definitions and intensity range, Table S2: Sensory characteristics of yoghurts evaluated by experts: C—Control, G—Green tea, B—Black tea, O—Oolong tea, M—Lemon balm- the mean values, 2 sessions (*n* = 20), Table S3: Acceptability of yoghurts and willingness to buy evaluated by consumers: C—Control, G—Green tea, B—Black tea, O—Oolong tea, M—Lemon balm- the mean values (*n* = 30).

**Author Contributions:** Study conception and design, K.S.; methodology, K. ´ S., A.F.; performed research, K. ´ S., A.F., ´ Y.-P.C., Z.K.; analyzed the data, K.S., A.F.; interpreted the data, K. ´ S., A.F.; writing—original draft preparation ´ K.S.; writing—review and editing, K. ´ S., A.F., Y.-P.C. All authors have read and agreed to the published version of ´ the manuscript.

**Funding:** These studies received funding from the Rector of WULS-SGGW as part of the system of financial support for scientists and teams.

**Acknowledgments:** The authors would like to thank the expert panel members for their support and participation in the samples' evaluation.

**Conflicts of Interest:** The authors declare no conflict of interest.

## **References**


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