Table 2.
Effect of storage time in hardness (g) in gels made with water or liquid cheese whey at different WPI concentrations
| Type of sample | WPI concentration (%) | Day 1 | Day 7 | Day 14 | Day 21 | Day 28 |
|---|---|---|---|---|---|---|
| Control Water | 5 | 346.94aA (41.80) |
240.22aB (34.72) |
234.51aC (22.20) |
219.67aD (27.51) |
182.89aE (26.84) |
| Whey | 5 | 266.97aA (23.21) |
186.93aB (8.25) |
225.48aA (36.65) |
207.92aC (20.98) |
195.77aD (31.98) |
| Control Water | 7 | 337.26aA (51.55) |
187.20aB (27.41) |
267.52aC (32.95) |
277.69aD (30.37) |
204.12aE (32.89) |
| Whey | 7 | 318.32aA (41.18) |
329.27bA (15.16) |
291.83aA (48.59) |
335.79aA (25.46) |
359.57bA (32.67) |
| Control Water | 11 | 518.98aA (68.94) |
457.97aA (88.81) |
341.93aB (44.93) |
397.62aC (18.74) |
291.85aD (26.49) |
| Whey | 11 | 500.31aA (56.46) |
824.73bB (132.78) |
924.13bC (79.71) |
834.97bD (77.08) |
898.14bE (97.50) |
| Control Water | 15 | 1338.65aA (62.19) |
1480.20aB (87.82) |
821.15aC (32.86) |
973.64aD (47.45) |
858.90aE (94.02) |
| Whey | 15 | 1012.67aA (65.98) |
1214.66bB (81.42) |
1346.00bC (128.21) |
1172.55bD (99.64) |
1237.36bE (97.11) |
Numbers between brackets are Standard Deviation. Three replicates per data
(ab) For the same storage time and WPI concentration, different lowercase letters indicate significant differences among samples (p < 0.05) according to the LSD test
(ABC) For the same storage time and the same sample type (control water or whey), different capital letters indicate significant differences among WPI concentrations (p < 0.05) according to the LSD test