. 2017 Jun 11;2017:6438528. doi: 10.1155/2017/6438528

Table 2.

Changes in some rheological properties of frozen yogurt made with yogurt culture and Bifidobacterium spp. culture during 60 days of storage −18°C.

Treatment	Storage time/days	Hardness/g	Meltdown/min	% Overrun
C	0	75 ± 1^j	116.3 ± 1^o	24.5
	15	78.58 ± 0.1^hi	194.8 ± 1^e
	30	80 ± 1^h	188 ± 1^f
	60	85 ± 1^f	265.1 ± 1^d

C + A	0	82.07 ± 1^g	113.1 ± 1^p	42.86
	15	87 ± 1^e	135 ± 1^h
	30	92 ± 1^c	128 ± 1^j
	60	95 ± 1^b	124.2 ± 1^l

C + B	0	78 ± 1ⁱ	138.1 ± 1^g	43
	15	80 ± 1^h	120.5 ± 1^m
	30	87 ± 1^e	118 ± 1ⁿ
	60	90 ± 1^d	124.3 ± 1^l

A + B	0	76 ± 1^j	286.3 ± 1^b	43.7
	15	79 ± 1^hi	323 ± 1^a
	30	83 ± 1^g	276 ± 1^c
	60	88 ± 1^e	275.9 ± 1^c

C + A + B	0	85.05 ± 1^f	107.2 ± 1^q	44.5
	15	88.33 ± 1.26^e	126 ± 1^k
	30	96 ± 1^b	120.1 ± 1^m
	60	98 ± 1^a	130 ± 1ⁱ

Values are the average of three individual samples each analyzed in duplicate ± standard deviation. Different lowercase superscript letters, respectively, indicate significant difference (p < 0.05) analyzed by Duncan's multiple range test.