Table 2.
Changes in chemical composition (g/100 g), pH values, and acidity% of goat milk yoghurt drinks supplemented with different ratios of dried white sapote fruit (DWSF) during cold storage.
| Storage period (days) |
Treatments |
|||||
|---|---|---|---|---|---|---|
|
Cn1 |
Cn2 |
T1 |
T2 |
T3 |
T4 |
|
| Total solids (TS) (g/100 g) | ||||||
| Fresh | 13.82 ± 0.03bA | 13.85 ± 0.00bA | 13.92 ± 0.04aA | 13.95 ± 0.03aA | 13.92 ± 0.00aA | 13.95 ± 0.04aA |
| 7 | 13.65 ± 0.05bB | 13.67 ± 0.08bB | 13.86 ± 0.01aAB | 13.90 ± 0.04aA | 13.88 ± 0.05aAB | 13.88 ± 0.05aAB |
| 15 | 13.58 ± 0.03bB | 13.55 ± 0.05bC | 13.71 ± 0.06aB | 13.77 ± 0.02aB | 13.78 ± 0.00aB | 13.80 ± 0.10aB |
| Protein (g/100 g) | ||||||
| Fresh | 3.43 ± 0.03cA | 3.42 ± 0.03cA | 3.55 ± 0.05bA | 3.60 ± 0.10bA | 3.72 ± 0.00aA | 3.80 ± 0.08aA |
| 7 | 3.35 ± 0.00cB | 3.35 ± 0.00cB | 3.35 ± 0.03cAB | 3.50 ± 0.06bB | 3.60 ± 0.01abAB | 3.65 ± 0.06aB |
| 15 | 3.28 ± 0.03cC | 3.26 ± 0.01cC | 3.30 ± 0.05cB | 3.37 ± 0.04bC | 3.53 ± 0.03aB | 3.53 ± 0.00aC |
| Fat (g/100 g) | ||||||
| Fresh | 4.18 ± 0.02aA | 4.20 ± 0.08aA | 3.30 ± 0.19bA | 2.48 ± 0.02cA | 1.65 ± 0.10dA | 0.60 ± 0.03eA |
| 7 | 4.12 ± 0.03aAB | 4.12 ± 0.00aB | 3.25 ± 0.15bB | 2.45 ± 0.25cA | 1.60 ± 0.00dA | 0.58 ± 0.00eA |
| 15 | 4.07 ± 0.08aB | 4.10 ± 0.10aB | 3.25 ± 0.05bB | 2.40 ± 0.20cB | 1.60 ± 0.10dA | 0.58 ± 0.02eA |
| pH values | ||||||
| Fresh | 4.95 ± 0.05abA | 5.0 ± 0.05aA | 4.90 ± 0.00bcA | 4.85 ± 0.05cdA | 4.85 ± 0.05cdA | 4.80 ± 0.00dA |
| 7 | 4.85 ± 0.05abB | 4.90 ± 0.00aB | 4.88 ± 0.03abA | 4.72 ± 0.03cdB | 4.70 ± 0.00 dB | 4.70 ± 0.10dA |
| 15 | 4.75 ± 0.05abC | 4.85 ± 0.05aB | 4.80 ± 0.00abB | 4.71 ± 0.08bcB | 4.65 ± 0.03cB | 4.70 ± 0.07bcA |
| Acidity (%) | ||||||
| Fresh | 0.81 ± 0.03bcA | 0.78 ± 0.01cC | 0.82 ± 0.00bcA | 0.85 ± 0.05abA | 0.85 ± 0.01abB | 0.88 ± 0.02aA |
| 7 | 0.85 ± 0.00bA | 0.81 ± 0.01cB | 0.85 ± 0.04bA | 0.87 ± 0.02abA | 0.88 ± 0.00abA | 0.89 ± 0.01aA |
| 15 | 0.87 ± 0.08aA | 0.83 ± 0.01aA | 0.86 ± 0.00aA | 0.88 ± 0.02aA | 0.90 ± 0.02aA | 0.90 ± 0.00aA |
*Means (±SD) with small letters (a, b, c, d, e) indicate significant differences among yoghurt drink samples supplemented with different DWSF levels (in rows), p ≤ 0.05.Means (±SD) with capital letters (A,B,C) indicate significant differences among yoghurt drinks samples during storage (in columns), p ≤ 0.05. Means ± SD of triplicates (n = 3). *Fresh (1 day), treatments abbreviations [(Cn1: control goat milk yoghurt drink); (Cn2: goat milk yoghurt drink); (T1: goat milk yoghurt drink substitute 25 % for milk fat DWSF); (T2: goat milk yoghurt drink substitute 50 % for milk fat with DWSF); (T3: goat milk yoghurt drink substitute75% for milk fat with DWSF); (T4: goat milk yoghurt drink substitute100% for milk fat with DWSF).