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. 2016 Dec 31;21(4):330–337. doi: 10.3746/pnf.2016.21.4.330

Table 2.

Changes in pH, total acidity, and sugar content during incubation of yogurt containing various amounts of aronia juice

Incubation time (h)	Aronia juice (%)

	0	1	2	3
pH
0	6.46±0.01^dE	6.43±0.00^cE	6.38±0.01^bE	6.33±0.00^aE
3	6.39±0.00^cD	6.39±0.01^cD	6.35±0.01^bD	6.31±0.00^aD
6	6.04±0.00^bC	5.88±0.00^aC	5.89±0.00^aC	5.89±0.00^aC
12	5.20±0.00^cB	5.04±0.00^bB	4.99±0.00^aB	4.97±0.00^aB
24	4.39±0.01^cA	4.29±0.00^bA	4.29±0.00^bA	4.25±0.00^aA
Total acidity (%)
0	0.14±0.01^ns^A	0.14±0.01^A	0.14±0.01^A	0.13±0.01^A
3	0.14±0.01^ns^A	0.14±0.00^A	0.14±0.01^A	0.15±0.00^A
6	0.30±0.01^aB	0.32±0.01^aB	0.33±0.01^bB	0.34±0.01^bB
12	0.58±0.00^aC	0.65±0.01^bC	0.67±0.03^bC	0.67±0.03^bC
24	1.01±0.10^aD	1.08±0.00^abD	1.13±0.01^bD	1.16±0.03^bD
Sugar content (^oBrix)
0	23.50±0.00^ns^C	23.45±0.07^C	23.50±0.14^C	23.45±0.07^C
3	23.45±0.00^ns^C	23.37±0.00^C	23.25±0.35^C	23.45±0.07^C
6	23.15±0.21^ns^C	23.05±0.35^C	23.05±0.07^C	23.00±0.42^C
12	16.80±1.41^ns^B	16.40±0.00^B	17.00±0.28^B	17.10±0.01^B
24	15.40±0.28^ns^A	15.80±0.28^A	16.40±0.00^A	16.40±0.00^A

Data are presented as the mean±SD of three separate experiments.

Values with different letters within the same row (a–d) and the same column (A–E) are significantly different at P<0.05.

^ns

Not significant.