Table 1.
Total solids content (TSC), protein content, ash content, pH, and titrable acidity (TA) of fermented beverages and unfermented (control) sample.
| Sample * | Time of Storage (days) | |||||
|---|---|---|---|---|---|---|
| Unfermented Sample | 1 | 4 | 7 | 14 | 21 | |
| TSC (%) | ||||||
| A | 6.32 ± 1.95 Aa | 6.38 ± 0.82 Ba | 8.65 ± 2.81 Ca | 7.21 ± 1.35 Da | 4.82 ± 0.60 Ea | 1.01 ± 0.19 Fa |
| B | 10.33 ± 0.93 Ab | 9.94 ± 0.72 Bb | 11.44 ± 0.46 Cb | 8.09 ± 0.35 Da | 8.05 ± 0.80 Eb | 7.69 ± 0.00 Fb |
| C | 15.68 ± 3.53 Ac | 10.63 ± 0.88 Bb | 12.64 ± 1.86 Cc | 12.57 ± 0.68 Dc | 12.02 ± 0.66 Ec | 11.39 ± 0.53 Bc |
| Protein content (mg/100 g) | ||||||
| A | 152.42 ± 1.57 Aa | 141.42 ± 0.29 Ba | 201.81 ± 0.77 Ca | 171.82 ± 0.15 Da | 217.26 ± 2.77 Ea | 290.13 ± 0.91 Fa |
| B | 284.90 ± 1.36 Ab | 299.90 ± 1.61 Bb | 332.27 ± 0.14 Cb | 231.21 ± 3.41 Db | 304.77 ± 3.65 Eb | 235.22 ± 0.64 Db |
| C | 526.13 ± 0.87 Ac | 431.88 ± 0.93 Bc | 479.26 ± 0.46 Cc | 551.55 ± 0.92 Dc | 516.69 ± 0.51 Ec | 453.52 ± 0.96 Fc |
| Ash content (%) | ||||||
| A | 0.28 ± 0.01 Aa | 0.36 ± 0.01 Ba | 0.31 ± 0.01 Ca | 0.33 ± 0.01 Da | 0.35 ± 0.01 Ba | 0.31 ± 0.01 Ca |
| B | 0.48 ± 0.01 Ab | 0.54 ± 0.01 Bb | 0.50 ± 0.01 Cb | 0.50 ± 0.01 Cb | 0.53 ± 0.01 Bb | 0.55 ± 0.01 Bb |
| C | 0.52 ± 0.01 Ac | 0.69 ± 0.01 Bc | 0.63 ± 0.01 Cc | 0.67 ± 0.01 Dc | 0.69 ± 0.01 Bc | 0.73 ± 0.01 Ec |
| pH | ||||||
| A | 6.71 ± 0.02 Aa | 3.84 ± 0.01 Ba | 4.05 ± 0.07 Ca | 3.78 ± 0.01 Da | 3.99 ± 0.01 Ea | 3.89 ± 0.01 Fa |
| B | 6.73 ± 0.01 Aa | 4.03 ± 0.01 Bb | 4.36 ± 0.01 Cb | 4.09 ± 0.01 Db | 4.58 ± 0.01 Eb | 4.16 ± 0.01 Fb |
| C | 6.63 ± 0.01 Ab | 4.18 ± 0.01 Bc | 4.33 ± 0.01 Cb | 4.14 ± 0.01 Db | 4.26 ± 0.01 Ec | 4.12 ± 0.01 Fc |
| TA (g lactic acid/100 mL) | ||||||
| A | 0.05 ± 0.00 Aa | 0.54 ± 0.01 Ba | 0.74 ± 0.01 Ca | 1.17 ± 0.01 Da | 1.14 ± 0.03 Ea | 1.09 ± 0.02 Fa |
| B | 0.08 ± 0.00 Ab | 0.67 ± 0.01 Bb | 0.77 ± 0.02 Ca | 1.01 ± 0.01 Db | 0.90 ± 0.04 Eb | 1.22 ± 0.02 Fb |
| C | 0.09 ± 0.00 Ac | 0.68 ± 0.00 Bb | 1.17 ± 0.00 Cb | 1.25 ± 0.06 Da | 1.19 ± 0.01 Ec | 1.43 ± 0.01 Fc |
* Mixtures were produced with 5% (A), 10% (B), and 15% (C) of flaxseed oil cake. Values are means ± standard deviation of triplicate determinations. Means with different lowercase in the same column are significantly different at p < 0.05. Means with different uppercase in the same raw are significantly different at p < 0.05.