. 2019 Oct 15;14(10):e0222789. doi: 10.1371/journal.pone.0222789

Table 7. Physicochemical characteristics of DPP yoghurt.

Parameter	Control	T₁	T₂	T₃
Chemical characterization (g/100g)
Total solids	15.19±0.08^a	16.16±0.15^a	16.56±1.09^a	16.77±0.27^a
Fat	3.30±0.07^a	3.50±0.03^a	3.40±0.03^a	3.30±0.00^a
Protein	3.21±0.04^a	3.30±0.03^a	3.27±0.21^a	3.17±0.14^a
Total sugars	4.76±0.03^b	4.54±0.03^b	4.78±0.01^b	4.50±0.14^b
Ash	1.09±0.02^b	1.11±0.12^b	1.13±0.03^b	1.18±0.37^b
Titratable Acidity	0.87±0.01^b	0.92±0.02^b	0.90±0.02^b	0.95±0.01^b
Physical characterization (Colour analyses)
L*	88.9±0.81^a	83.14±0.46^b	87.92±0.62^a	88.28±0.43^a
a*	1.85±0.30 ^a	0.11±0.03^b	2.07±0.42^a	2.33±0.18^a
b*	8.33±0.64 ^a	10.31±0.33^b	10.38±0.26^b	8.46±0.73^a

Data presented are the means of duplicates ±SD

^a,b,..Mean in the same row followed by different superscript letters differ significantly (p<0.05)

L*, value measuring black (0)/white (100); a*, value measuring green (-)/red (+); b*, value measuring blue (-)/yellow (+)

Control plain yoghurt, T₁; Yoghurt enriched with DPP grains, T₂; Yoghurt enriched with DPP ethanol extract and T₃; Yoghurt enriched with DPP nanoencapsulated extract (40%)