Table 1.

The effect of γ-PGA on the pH of the set yoghurt samples during refrigerated storage (mean ± SD)

Parameter	γ-PGA (w/w, %)	Storage time (day)
		1	3	7	14	21	28
pH	Control	4.61 ± 0.02E,ab	4.55 ± 0.01D,a	4.51 ± 0.03D,b	4.40 ± 0.02C,a	4.27 ± 0.04B,a	4.17 ± 0.01A,a
	0.02	4.66 ± 0.02D,c	4.60 ± 0.02C,bc	4.46 ± 0.03B,a	4.46 ± 0.01B,b	4.42 ± 0.04B,c	4.17 ± 0.04A,a
	0.04	4.67 ± 0.01E,c	4.61 ± 0.01D,c	4.55 ± 0.02C,b	4.46 ± 0.01B,b	4.44 ± 0.03B,c	4.21 ± 0.03A,a
	0.06	4.62 ± 0.02E,b	4.55 ± 0.03D,a	4.52 ± 0.01C,b	4.51 ± 0.01C,c	4.35 ± 0.01B,b	4.18 ± 0.01A,a
	0.08	4.58 ± 0.02D,a	4.56 ± 0.04CD,ab	4.53 ± 0.02CD,b	4.52 ± 0.02C,c	4.32 ± 0.03B,b	4.15 ± 0.04A,a

Different ‘abc’ letters on the column values indicated they were significantly different at P < 0.05. Different ‘ABC’ letters on the row values indicated they were significantly different at P < 0.01