Table 3.

Texture profile of yogurts during storage period

Analyses	Treatment
Storage time (day)	A	B	C	D	E
Hardness (g)
1 7 14	156.44 ± 2.00bcA 165.70 ± 2.57bA 138.45 ± 3.90cB	168.40 ± 2.05bB 187.07 ± 3.39aA 167.89 ± 3.67aB	168.35 ± 4.88bA 137.04 ± 3.41cB 147.89 ± 2.54bcB	184.57 ± 4.09aA 139.61 ± 2.95cB 168.64 ± 2.72aC	145.39 ± 3.41cB 188.88 ± 5.76aA 159.50 ± 4.15abB
Gumminess 1 7 14	81.51 ± 1.35dA 62.31 ± 1.30cdB 54.29 ± 2.36cC	104.99 ± 0.69aA 68.36 ± 0.58bB 56.91 ± 0.74cC	83.82 ± 1.76cdA 63.30 ± 1.03bcB 63.36 ± 0.42bB	99.92 ± 1.20bA 57.25 ± 1.49dC 72.76 ± 0.41aB	87.07 ± 1.17cA 83.85 ± 2.18aA 54.07 ± 1.57cB
Chewiness 1 7 14	77.60 ± 1.45eA 58.45 ± 1.41cB 51.02 ± 2.41cB	103.04 ± 0.31aA 64.43 ± 0.45bB 52.47 ± 0.57cC	81.42 ± 1.42dA 59.78 ± 0.75cB 58.83 ± 0.17bB	92.82 ± 0.51bA 52.43 ± 1.13dC 66.10 ± 0.70aB	85.14 ± 0.54cA 79.02 ± 1.59aB 49.58 ± 1.11cC

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)