Table 3.

Rheological parameters estimated by Herschel–Bulkley model and hysteresis area for flow curves of the probiotic yogurt supplemented with grape extract

Samples	σ0 (Pa)	k (Pa.sn)	n	Hysteresis area (Pa s−1)
0.0 g L−1 at 10 °C	2.73 ± 0.51a	0.06 ± 0.01f	1.36 ± 0.20b	19.5 ± 1.2a
1.5 g L−1 at 10 °C	0.96 ± 0.23e	0.189 ± 0.01b	1.06 ± 0.21d	12.25 ± 1.1c
3.0 g L−1 at 10 °C	0.38 ± 0.04f	0.404 ± 0.02a	0.78 ± 0.1e	7.7 ± 0.78e
0.0 g L−1 at 20 °C	1.64 ± 0.25b	0.178 ± 0.01c	1.12 ± 0.3c	15.25 ± 1.1b
1.5 g L−1 at 20 °C	1.45 ± 0.16c	0.13 ± 0.01d	1.15 ± 0.1c	10.75 ± 1.2d
3.0 g L−1 at 20 °C	1.28 ± 0.14d	0.04 ± 0.01e	1.47 ± 0.1a	7.7 ± 0.88e

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