. 2019 Dec;57(4):461–471. doi: 10.17113/ftb.57.04.19.6344

Table 1. Physicochemical characteristics of probiotic beverage samples after fermentation.

Parameter	Sample
Parameter	1	2	3	4	5
pH	(4.57±0.08)^ab	(4.49±0.05)^bc	(4.47±0.02)^c	(4.57±0.04)^ab	(4.59±0.02)^a
Titratable acidity/%	(0.675±0.002)^a	(0.67±0.01)^a	(0.584±0.003)^b	(0.53±0.01)^c	(0.472±0.001)^d
η/(Pa·s)	(0.36±0.04)^a	(0.27±0.07)^c	(0.2±0. 2)^d	(0.31±0.04)^b	(0.25±0.02)^d
w(protein)/%	(3.121±0.002)^c	(3.43±0.02)^a	(3.00±0.06)^d	(3.169±0.001)^b	(3.119±0.003)^c
w(fat)/%	(2.96±0.05)^a	(2.5±0.1)^b	(2.0±0.1)^c	(1.5±0.1)^d	(1.3±0.2)^d
w(sugar)/%	(5.351±0.002)^a	(4.36±0.01)^b	(4.27±0.06)^c	(3.331±0.001)^d	(3.161±0.003)^e
w(ash)/%	(0.76±0.01)^a	(0.72±0.01)^b	(0.69±0.02)^c	(0.62±0.01)^d	(0.623±0.001)^d
w(moisture)/%	(12.23±0.06)^a	(11.0±0.2)^b	(9.92±0.03)^c	(8.6±0.1)^d	(8.20±0.01)^e
γ(lactic acid)/(mg/100 mL)	(1003.0±0.6)^a	(713.8±57.2)^b	(756.3±35.4)^c	(660.1±13.0)^e	(704.4±42.6)^cd
γ(acetic acid)/ (mg/100 mL)	(9.0±1.3)^d	(11.0±2.0)^d	(18.4±0.4)^b	(17.0±1.0)^c	(27.7±3.3)^a
γ(citric acid)/ (mg/100 mL)	(72.8±13.6)^d	(86.8±7.3)^cd	(104.2±7.3)^c	(123.0±2.2)^b	(138.8±9.8)^a

Samples (in %): 1=cow's milk 100, 2=cow's milk 75+soy beverage 25, 3= cow's milk 50+soy beverage 50, 4=cow's milk 25+soy beverage 75, 5=soy beverage 100. Data represent mean value±S.D., N=3. Values with different letters in superscript in the same row are significantly different according to Duncan's multiple range test