. 2017 Mar 27;54(6):1608–1615. doi: 10.1007/s13197-017-2592-x

Table 1.

Composition of yogurt control (0.0 g L⁻¹) and supplemented with grape extract (1.5 and 3.0 g L⁻¹)

	Concentration of grape extract added
	0. g L⁻¹	1.5 g L⁻¹	3.0 g L⁻¹
pH	4.63 ± 0.047^a,*	4.65 ± 0.047^a	4.65 ± 0.047^a
Acidity (°Dornic)	92.70 ± 0.998^a	92.05 ± 0.998^a	92.10 ± 0.998^a
Protein (%)	4.35 ± 0.048^a	4.27 ± 0.048^a	4.30 ± 0.048^a
Ashes (%)	0.98 ± 0.093^a	0.89 ± 0.093^a	0.83 ± 0.093^a
Fat (%)	3.10 ± 0.208^a	3.80 ± 0.208^a	3.40 ± 0.208^a
Moisture (%)	81.56 ± 0.312^a	80.60 ± 0.312^a	81.76 ± 0.312^a

S.E. standard error

* Means within a row with different superscripts are significantly different (P < 0.05)