. 2019 Jun 12;56(8):3721–3731. doi: 10.1007/s13197-019-03844-0

Table 1.

Physico-chemical and biochemical characteristics; L. acidophilus and total plate count of probiotic control yogurt (PCY) and probiotic Spirulina yogurt (PSY, 6–10% w/w)

	Physico-chemical characteristics				Biochemical characteristics		Microbiological parameters
Samples	WHC (%)	Syneresis (mL)	Viscosity (cP)	Firmness (N)	Total Chlorophyll Content (mg g⁻¹ DW)	Total Carotenoid Content (mg g⁻¹ DW)	L. acidophilus Count (log CFU mL⁻¹)	Total Plate Count (log CFU mL⁻¹)
PCY	92.82 ± 0.08^a	25.7 ± 0.02^a	47,045 ± 326^a	2.16 ± 0.12^a	0.048 ± 0.023^a	0.015 ± 0.014^a	7.96 ± 0.14^a	8.86 ± 0.14^a
PSY (6% w/w)	91.58 ± 0.07^b	25.4 ± 0.01^b	45,400 ± 270^b	1.37 ± 0.34^a,b	0.360 ± 0.024^b	0.124 ± 0.018^b	8.35 ± 0.04^b	9.18 ± 0.08^b
PSY (7% w/w)	88.74 ± 0.10^c	25.6 ± 0.02^c	43,067 ± 285^c	0.91 ± 0.22^a,b	0.407 ± 0.018^b	0.235 ± 0.016^c	8.32 ± 0.15^b	9.19 ± 0.11^b
PSY (8% w/w)	85.18 ± 0.18^d	26.0 ± 0.01^d	42,000 ± 322^d	0.59 ± 0.74^b	0.488 ± 0.015^c	0.280 ± 0.003^d	8.36 ± 0.06^b	9.05 ± 0.13^a,b
PSY (9% w/w)	83.42 ± 0.14^e	26.2 ± 0.02^e	41,400 ± 264^d	0.38 ± 0.86^b	0.520 ± 0.022^c	0.297 ± 0.020^d,e	8.47 ± 0.18^b	8.96 ± 0.10^a,b
PSY (10% w/w)	79.42 ± 0.21^f	26.8 ± 0.03^f	40,200 ± 286^e	0.24 ± 0.37^b	0.636 ± 0.017^d	0.328 ± 0.016^e	8.90 ± 0.12^c	8.90 ± 0.06^a,b

Data represents mean ± S.D. of three independent experiments. The superscripts (letters a–f) denotes significant differences. Mean values within the same column sharing the same superscript are statistically not significant (at P < 0.05) by one way ANOVA