Figure 2.

Changes in TA of vegetable yoghurts with different ratios of mungbean and soybean milk during fermentation. M0, 25, 50, 75, and 100 represent the mungbean milk content (%), and M0S means soybean milk 100% (mungbean milk 0%) with sucrose added. Uppercase and lowercase letters indicate statistically significant differences in TA value depending on the mixing ratio and fermentation time, respectively, using Duncan’s multiple test (p < 0.05). Error bars indicate the standard deviation. A–D represent significant differences in the TA of the samples according to each fermentation time, and a–c represent significant changes in TA as the fermentation time of each sample increases.