Table 2. Sugar mass fraction in samples at the end of fermentation with Lactobacillus acidophilus and yoghurt culture (YF-L811).
| Sugar | Sample | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |
| w(sugar)/(g/100g) | |||||
| Glucose | (1.80±0.40)a | (1.35±0.06)b | (0.53±0.01)c | (0.25±0.02)d | (0.04±0.02)e |
| Sucrose | n.d. | (0.24±0.07)cd | (0.27±0.05)c | (0.55±0.01)ab | (0.65±0.20)a |
| Raffinose | n.d. | (0.07±0.006)d | (0.08±0.001)c | (0.09±0.01)b | (0.11±0.02)a |
| Stachyose | n.d. | (0.04±0.02)b | (0.043±0.003)b | (0.04±0.08)b | (0.041±0.005)b |
| Galactose | (1.73±0.30)a | (1.30±0.05)b | (0.63±0.020)c | (0.27±0.05)d | (0.01±0.01)e |
| Lactose | (3.06±0.20)a | (2.26±0.10)b | (1.98±0.10)c | (1.05±0.06)d | n.d. |
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. N.d.=not detected. Values with different letters in superscript in the same row are significantly different according to Duncan's multiple range test