Table 2.

Physicochemical properties of yogurts during storage period

Analyses	Treatment
Storage time (day)	A	B	C	D	E
Dry matter (%)
1 7 14	17.59 ± 0.04dA 17.51 ± 0.02eA 17.14 ± 0.05 dB	17.96 ± 0.01cB 18.67 ± 0.03bA 17.64 ± 0.10cC	18.08 ± 0.02abA 17.79 ± 0.04 dB 17.79 ± 0.03bcB	18.01 ± 0.01bcA 18.00 ± 0.02cA 17.92 ± 0.04bA	18.13 ± 0.04aB 18.80 ± 0.01aA 18.12 ± 0.07aB
pH 1 7 14	4.65 ± 0.01aA 4.33 ± 0.01aB 4.05 ± 0.01cC	4.61 ± 0.01bA 4.33 ± 0.01aB 4.12 ± 0.01bC	4.64 ± 0.02abA 4.34 ± 0.01aB 4.15 ± 0.01aC	4.55 ± 0.01cA 4.32 ± 0.01aB 4.13 ± 0.01abC	4.60 ± 0.01bA 4.21 ± 0.01bB 4.07 ± 0.01cC
Titratable acidity (%) 1 7 14	0.66 ± 0.01cC 0.79 ± 0.00abB 1.01 ± 0.02aA	0.65 ± 0.01cC 0.79 ± 0.01abB 0.91 ± 0.01bcA	0.69 ± 0.00bC 0.78 ± 0.01bB 0.86 ± 0.00dA	0.70 ± 0.01abC 0.78 ± 0.01bB 0.87 ± 0.01dcA	0.72 ± 0.01aC 0.81 ± 0.01aB 0.92 ± 0.01bA
Syneresis (%) 1 7 14	22.13 ± 0.14aA 21.10 ± 0.35bA 19.45 ± 0.21aB	21.82 ± 0.52abA 23.08 ± 0.30aA 17.87 ± 0.30bB	20.51 ± 0.17cA 21.63 ± 0.38abA 17.51 ± 0.17abB	20.09 ± 0.25cA 22.16 ± 0.82abA 17.63 ± 0.16cB	20.90 ± 0.35bcA 22.39 ± 0.82bA 17.09 ± 0.47 dB
Color (L*) 1 7 14	88.71 ± 0.23aA 86.55 ± 0.77aAB 86.12 ± 0.23abB	87.57 ± 0.03aA 85.22 ± 0.47abB 86.70 ± 0.50aAB	85.31 ± 0.17bA 86.37 ± 0.49aA 85.06 ± 0.07bcA	85.05 ± 0.99bA 85.81 ± 0.02aA 85.87 ± 0.33abA	84.48 ± 0.38bA 83.60 ± 0.19bA 84.44 ± 0.09cA
a* 1 7 14	-0.40 ± 0.01aA -0.44 ± 0.04aA -0.35 ± 0.03aA	-0.56 ± 0.02bA -0.84 ± 0.03bB -0.51 ± 0.01bA	-0.71 ± 0.03cAB -0.75 ± 0.03bB -0.62 ± 0.03bcA	-0.75 ± 0.01cA -0.73 ± 0.03bA -0.67 ± 0.06cA	-0.91 ± 0.04 dB -0.72 ± 0.06bA -0.69 ± 0.01cA
b* 1 7 14	8.73 ± 0.08cB 8.88 ± 0.01dAB 8.95 ± 0.02eA	10.18 ± 0.04bA 8.61 ± 0.07eC 9.78 ± 0.06 dB	10.18 ± 0.06bB 10.74 ± 0.12cA 10.23 ± 0.11cB	11.68 ± 0.18aA 11.57 ± 0.03bA 11.33 ± 0.20bA	11.99 ± 0.17aA 12.29 ± 0.07aA 11.92 ± 0.15aA

Data are expressed as a mean ± standard deviation of three replicate (n = 3). A: control yogurt, B: yogurt containing 0.1 g/100 mL instant stevia powder, C: yogurt containing 0.2 g/100 mL instant stevia powder, D: yogurt containing 0.3 g/100 mL instant stevia powder, E: yogurt containing 0.4 g/100 mL instant stevia powder

^a−e Means with different characters in the same row were significantly different between samples in the related storage day (p < 0.05)

A–C Means with different characters in the same column were significantly different during storage time in same sample (p < 0.05)