Table 5.

Organic acids and soluble sugars profile of yogurts presented in g/100 g fw.

		Oxalic Acid	Malic Acid	Lactic ACID	Citric Acid	Fumaric Acid	Total Organic Acids	Fructose	Glucose	Sucrose	Lactose	Total Soluble Sugars
Storage Time (ST)	0 Days	0.007 ± 0.003	0.13 ± 0.03	0.28 ± 0.08 a	0.22 ± 0.06	0.006 ± 0.003	0.6 ± 0.1	1.9 ± 0.3	0.8 ± 0.1	0.15 ± 0.05	5.1 ± 0.7 b	8 ± 1
	7 Days	0.004 ± 0.003	0.13 ± 0.03	0.30 ± 0.01 a	0.23 ± 0.05	0.007 ± 0.003	0.7 ± 0.1	1.7 ± 0.4	0.7 ± 0.2	0.16 ± 0.08	4.4 ± 0.3 a,b	7 ± 1
	14 Days	0.001 ± 0.001	0.12 ± 0.02	0.37 ± 0.01 b	0.18 ± 0.05	0.004 ± 0.004	0.6 ± 0.1	1.5 ± 0.6	0.6 ± 0.2	0.13 ± 0.09	4.0 ± 0.1 a	6 ± 2
p-value (n = 15)	Tukey’s HSD test	<0.001	0.238	0.028	0.001	0.036	0.02	0.031	0.003	0.517	0.039	0.029
Preservative Type (PT)	Control	0.005 ± 0.004	0.12 ± 0.02	0.3 ± 0.1	0.19 ± 0.06	0.007 ± 0.003	0.6 ± 0.2	1.7 ± 0.5	0.7 ± 0.2	0.12 ± 0.08	4 ± 1	7 ± 2
	Basil	0.003 ± 0.004	0.11 ± 0.03	0.3 ± 0.1	0.20 ± 0.05	0.005 ± 0.003	0.6 ± 0.2	1.6 ± 0.3	0.7 ± 0.1	0.15 ± 0.08	4.4 ± 0.6	6.9 ± 0.9
	Sage	0.004 ± 0.003	0.13 ± 0.02	0.33 ± 0.08	0.22 ± 0.03	0.003 ± 0.001	0.7 ± 0.1	1.7 ± 0.5	0.7 ± 0.2	0.12 ± 0.07	4 ± 1	7 ± 2
	Potassium sorbate	0.003 ± 0.003	0.13 ± 0.04	0.3 ± 0.1	0.23 ± 0.07	0.009 ± 0.003	0.6 ± 0.2	1.7 ± 0.5	0.7 ± 0.2	0.13 ± 0.04	4 ± 1	7 ± 2
p-value (n = 9)	Tukey’s HSD test	0.119	0.108	0.705	0.143	0.001	0.532	0.812	0.583	0.135	0.526	0.583
ST × PT (n = 45)	p-value	0.003	<0.001	0.502	<0.001	0.026	0.037	0.025	0.041	0.112	0.081	0.037

In each row, different letters mean significant statistical differences, with an overall significance value of 0.05. The presented standard deviations were calculated from results obtained under different operational conditions. Therefore, these values should not be regarded as a measure of precision, rather as the range of the recorded values.