. 2016 Oct 28;5(3):602–608. doi: 10.1002/fsn3.436

Table 2.

Changes in the pH, total titratable acidity (TTA), and viscosity during the fermentation and storage of the quinoa‐based beverage

Days	pH				TTA^a				Viscosity (Pas)
	RH		PK		RH		PK		RH		PK
	Mean	SD	Mean	SD	Mean	SD	Mean	SD	Mean	SD	Mean	SD
0^b	6.47^a	0.07	6.47^a	0.07	2.20^a	0.10	2.25^a	0.15	53.79^a	11.47	28.48^a	1.89
0.25^c	4.20^b	0.20	4.39^b	0.01	7.70^b	0.20	7.30^b	0.10	36.76^ab	16.27	21.76^ab	2.74
1	4.09^b	0.11	4.28^bc	0.08	8.25^bc	0.25	7.90^b	0.10	25.90^ab	17.71	17.49^bc	3.93
12	3.84^b	0.16	4.14^bc	0.04	9.25^bc	0.25	8.35^b	0.45	14.97^b	10.31	12.73^c	4.26
28	3.86^b	0.15	3.97^c	0.07	9.50^c	0.50	8.60^b	0.60	10.62^b	5.20	10.59^c	2.05

TTA, ml of 0.1 mol/L NaOH per 10 g.

Before fermentation (0 hr).

After fermentation (6 hr).

The results sharing the superscript letter (within the columns, in lower case) are not significantly different (p < .05).