Table 3.
Total titratable acidity (TTA), pH, D- and L-lactic acid content of yogurts.
| Product | TTA (mL NaOH/g) |
pH (-) |
D-Lactic Acid g/100 g |
L-Lactic Acid g/100 g |
|---|---|---|---|---|
| Soy-1 | 0.78 ± 0.01 b,c | 4.38 ± 0.00 b | 0.00 ± 0.00 a | 0.42 ± 0.01 b,c |
| Soy-2 | 0.56 ± 0.01 a,b,c | 4.56 ± 0.00 b | 0.01 ± 0.00 a | 0.43 ± 0.01 b,c |
| Coconut | 0.49 ± 0.01 a,b,c | 4.00 ± 0.01 a | 0.01 ± 0.01 a | 0.36 ± 0.01 a,b,c |
| Cashew | 0.45 ± 0.01 a,b | 4.16 ± 0.01 a,b | 0.08 ± 0.00 a | 0.28 ± 0.01 a,b |
| Almond | 0.48 ± 0.01 a,b,c | 4.28 ± 0.01 a,b | 0.05 ± 0.00 a | 0.29 ± 0.00 a,b,c |
| Hemp | 0.12 ± 0.01 a | 3.99 ± 0.00 a | 0.01 ± 0.00 a | 0.10 ± 0.00 a |
| Dairy | 1.38 ± 0.02 c | 4.15 ± 0.01 a,b | 0.02 ± 0.00 a | 1.11 ± 0.01 c |
Values followed by different superscript letters (a–c) in the same column are significantly different (p < 0.05).