. 2016 Sep 29;5(3):525–537. doi: 10.1002/fsn3.427

Table 7.

Texture profile analysis of yogurts prepared by different combination of starter cultures during storage at 4°C

Treatment	Hardness (g)					Cohesiveness
	Storage period (day)					Storage period (day)
	1	7	14	21	28	1	7	14	21	28
A (control)	124.83^bcC ± 4.31	128.00^eC ± 3.00	128.75^efghBC ± 6.01	135.00^deB ± 4.94	149.75^bcdA ± 0.35	0.40^bcdA* ± 0.01	0.38^abA ± 0.03	0.36^eA ± 0.05	0.37^eA ± 0.02	0.37^cdA ± 0.02
B	127.25^bC ± 1.06	141.38^abcdB ± 3.18	146.00^abcAB ± 6.48	148.50^bcAB ± 4.49	153.00^bcA ± 4.24	0.35^dB ± 0.02	0.37^abAB ± 0.02	0.40^abcA ± 0.02	0.41^abA ± 0.01	0.42^abcA ± 0.01
C	155.00^aB ± 5.08	148.33^abB ± 5.50	149.50^abB ± 3.04	156.75^abB ± 4.01	181.25^aA ± 1.76	0.40^bcdA ± 0.03	0.38^abB ± 0.01	0.40^abcdAB ± 0.01	0.40^abA ± 0.01	0.40^bcdA ± 0.01
D	107.50^edC ± 2.12	151.00^aB ± 4.49	156.00^aAB ± 2.47	157.33^aAB ± 1.41	160.67^bA ± 6.36	0.37^cdB ± 0.40	0.38^abAB ± 0.39	0.40^abcdAB ± 0.39	0.41^bAB ± 0.08	0.44^abcdA ± 0.37
E	129.66^bB ± 4.04	133.00^deB ± 2.82	135.00^cdefAB ±1.70	136.50^deAB ± 1.80	144.25^cdefA ± 2.42	0.39^cdA ± 0.03	0.39^abA ± 0.01	0.41^abcA ± 0.03	0.39^abA ± 0.01	0.39^abcdA ± 0.04
F	122.50^bcC ± 5.63	134.16^abcBC ± 2.70	142.16^bcdAB ± 6.60	145.50^defAB ± 4.25	151.50^bcAB ± 4.30	0.41^abcA ± 0.04	0.41^aA ± 0.02	0.40^abcA ± 0.03	0.40^abA ± 0.01	0.41^abcdA ± 0.01
G	98.33^fgC ± 5.90	108.83^fghiB ± 6.22	108.50^jkB ± 5.77	128.86^efgA ± 4.76	134.16^efgA ± 4.25	0.42^abcA ± 0.01	0.42^aAB ± 0.04	0.42^aAB ± 0.02	0.41^bA ± 0.03	0.41^abcdA ± 0.04
H	97.66^efgC ± 2.51	101.33^hiBC ± 3.21	112.00^ijkAB ± 2.64	121.00^gAB ± 3.60	132.00^fgA ± 2.82	0.40^bcdA ± 0.02	0.39^abAB ± 0.02	0.38^deAB ± 0.04	0.37^cB ± 0.01	0.35^dC ± 0.02
I	105.50^eC ± 0.70	137.00^cdeBC ± 1.41	141.00^bcdeABC ±2.82	141.50^cdAB ± 1.83	143.50^cdefA ± 2.73	0.38^cdA ± 0.03	0.40^abA ± 0.01	0.38^cdeA ± 0.02	0.39^abA ± 0.03	0.40^abcdA ± 0.03
J	100.00^efC ± 3.56	131.00^cdB ± 2.64	135.00^cdefB ± 3.60	143.50^cdA ± 2.12	144.67^efgA ± 4.72	0.41^abcA ± 0.02	0.40^abAB ± 0.02	0.41^abcdAB ± 0.01	0.37^cB ± 0.02	0.36^cdB ± 0.03
K	101.25^eB ± 2.76	111.00^fghAB ± 3.53	117.83^hijA ± 4.28	121.00^gA ± 5.54	118.16^hiA ± 2.02	0.41^abcA ± 0.02	0.40^abA ± 0.04	0.40^abcdA ± 0.03	0.40^abA ± 0.02	0.40^abcdA ± 0.02
L	116.50^cdA ± 4.04	130.00^eA ± 4.24	131.33^defgA ± 6.11	136.75^deA ± 6.71	117.50^jiB ± 6.70	0.41^abcA ± 0.02	0.41^aAB ± 0.01	0.39^abcdAB ± 0.02	0.41^abAB ± 0.03	0.36^cdB ± 0.01
M	82.16^gB ± 4.19	99.66^iA ± 3.21	105.00^kA ± 1.03	105.75^hA ± 1.06	107.16^jA ± 3.81	0.41^abcdA ± 0.01	0.40^aA ± 0.01	0.39^abcdA ± 0.03	3.39^abA ± 0.03	0.38^abcdA ± 0.02

Presented values are the means of three replicate trials (±SD). For details of samples, see Table 1.^abcdefMeans in the same column with different lowercase alphabets are significantly different (p < .05) for each type of yogurt. Means in the same row with different uppercase alphabets are significantly different (p < .05) for a particular day of storage.