. 2019 Oct 10;8(10):468. doi: 10.3390/foods8100468

Table 1.

Physiochemical parameters of yogurt samples before cold storage.

Samples	pH	Acidity (%)	Fat (%)	Total Solid (%)	Total Protein (%)
S1	4.50 ± 0.04 ^a	0.89 ± 0.05 ^a	3.11 ± 0.12 ^a	16.48 ± 0.13 ^b	3.71 ± 0.07 ^a
S2	4.49 ± 0.07 ^a	0.90 ± 0.03 ^a	3.10 ± 0.09 ^a	16.45 ± 0.15 ^b	3.49 ± 0.04 ^d
S3	4.51 ± 0.05 ^a	0.88 ± 0.07 ^a	3.09 ± 0.10 ^a	16.57 ± 0.12 ^ab	3.55 ± 0.06 ^cd
S4	4.50 ± 0.02 ^a	0.89 ± 0.04 ^a	3.07 ± 0.11 ^a	16.64 ± 0.10 ^ab	3.59 ± 0.09 ^bc
S5	4.52 ± 0.08 ^a	0.87 ± 0.08 ^a	3.05 ± 0.07 ^a	16.83 ± 0.18 ^a	3.65 ± 0.05 ^ab

S1—control plain yogurt; S2—probiotic yogurt with 0.5% S. boulardii; S3—synbiotic yogurt with 0.5% S. boulardii + 1% inulin; S4—0.5% S. boulardii + 1.5% inulin; S5—0.5% S. boulardii + 2% inulin. Different letters superscripted denote statistical difference (p < 0.05) within a column.