. 2023 Apr 3;10:1118752. doi: 10.3389/fnut.2023.1118752

Table 3.

Indicators of quality of yogurt samples.

Properties	Storage time (days)	Values
Properties	Storage time (days)	C	0.20% TE	0.20% N
pH	1	4.59^bD ± 0.01	4.58^abD ± 0.01	4.57^aD ± 0.01
	7	4.38^abC ± 0.02	4.36^aB ± 0.01	4.40^bC ± 0.01
	14	4.18^aA ± 0.02	4.24^bA ± 0.01	4.26^bA ± 0.01
	21	4.26^aB ± 0.02	4.31^bC ± 0.02	4.35^cB ± 0.01
	28	4.28^aB ± 0.02	4.33^bB ± 0.02	4.37^cB ± 0.01
Total acidity (the titratable acidity), g L⁻¹	1	36.53^abA ± 0.61	37.01^bA ± 0.21	35.20^aA ± 0.40
	7	41.20^abB ± 1.13	42.20^bC ± 0.28	40.40^aB ± 0.01
	14	43.60^bC ± 0.57	41.00^aB ± 0.28	40.80^aC ± 0.01
	21	44.00^bD ± 0.01	44.40^cD ± 0.01	42.20^aD ± 0.28
	28	45.00^bD ± 0.01	45.40^c ± 0.01	43.20^aE ± 0.28
Lactic acid, g L⁻¹	1	0.77^bA ± 0.01	0.75^aA ± 0.01	0.75^aA ± 0.01
	7	0.85^aB ± 0.01	0.88^bB ± 0.02	0.87^bB ± 0.01
	14	0.91^aC ± 0.02	0.92^aC ± 0.01	0.91^aC ± 0.01
	21	0.97^bD ± 0.01	0.97^bD ± 0.01	0.94^aD ± 0.01
	28	0.98^bE ± 0.01	0.99^bD ± 0.01	0.96^aE ± 0.01
Syneresis, %	1	60.01^aA ± 0.40	61.66^bC ± 0.12	61.94^bA ± 0.82
	7	61.40^aB ± 0.46	61.09^aB ± 0.26	63.64^bB ± 0.31
	14	58.72^aA ± 0.15	59.12^bA ± 0.16	62.09^cA ± 0.41
	21	62.06^bB ± 0.38	61.37^aB ± 0.07	64.14^cC ± 0.07
	28	63.16^bC ± 0.38	62.34^aD ± 0.07	65.11^cD ± 0.07
L	1	89.39^cBC ± 1.22	84.90^bA ± 0.38	82.89^aA ± 1.26
	7	88.56^cA ± 0.25	85.42^bB ± 0.22	83.86^aA ± 0.34
	14	90.71^cC ± 0.59	86.01^bC ± 0.79	83.29^aA ± 0.68
	21	88.37^cA ± 0.35	85.08^bC ± 0.16	83.28^aB ± 0.20
	28	89.17^cB ± 0.35	86.02^bC ± 0.16	84.22^aB ± 0.20
a*	1	−1.53^cB ± 0.14	−1.19^bC ± 0.05	0.72^cC ± 0.26
	7	−1.71^aA ± 0.06	−1.78^aA ± 0.18	0.44^bB ± 0.06
	14	−1.63^aB ± 0.04	−1.80^aA ± 0.13	0.22^bA ± 0.13
	21	−1.67^aB ± 0.01	−1.61^aB ± 0.06	0.54b^BC ± 0.06
	28	−1.68^aB ± 0.01	−1.66^aB ± 0.06	0.56^bC ± 0.06
b*	1	9.01^aA ± 0.61	34.79^bA ± 0.04	64.01^cA ± 0.44
	7	9.25^aB ± 0.01	35.60^bB ± 0.16	68.69^cC ± 0.42
	14	9.01^aA ± 0.12	35.26^aBC ± 1.18	67.98^cB ± 0.06
	21	9.72^aD ± 0.05	36.43^bC ± 0.11	68.17^cB ± 0.16
	28	9.62^aC ± 0.01	35.43^bB ± 0.13	68.27^cB ± 0.11
C	1	9.14^aA ± 0.62	34.80^bA ± 0.03	64.01^cA ± 0.43
	7	9.40^aB ± 0.01	35.64^bB ± 0.16	68.70^cC ± 0.43
	14	9.16^aA ± 0.12	35.31^bBC ± 1.19	67.98^cB ± 0.06
	21	9.87^aC ± 0.05	36.46^bC ± 0.12	68.17^cC ± 0.16
	28	9.81^aC ± 0.05	36.56^bC ± 0.12	68.70^cC ± 0.16
h	1	99.59^cA ± 0.26	91.97^bA ± 0.08	89.36^aA ± 0.23
	7	100.50^cB ± 0.36	92.86^bBC ± 0.29	89.63^aB ± 0.06
	14	100.24^cB ± 0.23	92.93^bC ± 0.11	89.82^aC ± 0.11
	21	99.76^cA ± 0.09	92.53^bB ± 0.08	89.54^aB ± 0.05
	28	100.16^cB ± 0.03	92.83^bC ± 0.06	89.84^aC ± 0.02
Yellowness index	1	22.24^aC ± 0.72	60.82^bC ± 0.99	94.45^cA ± 0.82
	7	22.25^aC ± 0.93	61.82^bA ± 0.58	102.13^cB ± 0.28
	14	20,59^aAB ± 0.95	61.24^bA ± 1.40	114.95^cC ± 1.50
	21	21.95^aB ± 0.18	62.42^bB ± 0.10	96.67^cA ± 0.29
	28	20.95^aA ± 0.18	62.12^bB ± 0.11	96.17^cA ± 0.25