Table 1.
The Lactobacillus acidophilus number (log10 CFU/ml) of different yogurt formulations during storage period (mean ± SD)
| Yogurt formulation | Day | ||||
|---|---|---|---|---|---|
| 0 | 7 | 14 | 21 | 28 | |
| T1 | 7.77 ± 0.26a | 7.63 ± 0.14a | 7.55 ± 0.14a | 7.47 ± 0.14a | 7.41 ± 0.02a |
| T2 | 7.61 ± 0.21ab | 7.51 ± 0.08ab | 7.44 ± 0.09ab | 7.33 ± 0.13ab | 7.21 ± 0.13b |
| T3 | 7.52 ± 0.38b | 7.45 ± 0.06b | 7.34 ± 0.06b | 7.27 ± 0.15b | 7.13 ± 0.12bc |
| T4 | 7.42 ± 0.07bc | 7.34 ± 0.19bc | 7.25 ± 0.06bc | 7.11 ± 0.06c | 7.06 ± 0.01c |
| B1 | 7.22 ± 0.05c | 7.17 ± 0.16c | 7.05 ± 0.57c | 6.91 ± 0.13c | 6.63 ± 0.36d |
T1, T2, T3, T4: yogurt containing 1.2%, 0.9%, 0.6%, 0.3% concentration of barley bran, respectively. B1: yogurt containing probiotic bacteria without barley bran.