TABLE 3.

Viscosity and texture properties of probiotic yogurt containing free, microencapsulated and coated L. acidophilus during yogurt storage at 4°C

Parameter	Storage time (day)	Treatment
		C	F	Alg	AlgW	AlgX	AlgWX
Viscosity (centipoise)	1	8,894.37 ± 1937.4Eb	8,959.26 ± 164.63Eb	10,524.15 ± 152.42dc	12,916.02 ± 128.75Cc	16,742.97 ± 220.5Bc	19,374.23 ± 253.2Ac
	14	9,068.67 ± 226.3Eb	9,068.67 ± 251.24Eb	11,241.71 ± 112.17Db	17,460.52 ± 293.02Cb	23,679.34 ± 293.02Bb	21,287.48 ± 300.77Ab
	28	12,742.97 ± 265.96Ea	12,613.19 ± 411.99Ea	19,091.56 ± 200.16 Da	20,330.74 ± 386.84Ca	36,595.34 ± 466.11Ba	43,053.34 ± 321.87Aa
Firmness (N)	1	0.44 ± 0.04Cb	0.50 ± 0.09Cb	0.58 ± 0.12Cc	0.54 ± 0.09Cc	0.75 ± 0.01Bc	0.87 ± 0.08Ac
	14	0.47 ± 0.05Cb	0.64 ± 0.11Cab	0.95 ± 0.13Bb	0.94 ± 0.13Bb	1.12 ± 0.14Bb	1.25 ± 0.01Ab
	28	0.85 ± 0.09 Da	0.82 ± 0.18 Da	1.06 ± 0.24Ca	1.10 ± 0.17Ca	1.64 ± 0.21Ba	1.95 ± 0.18Aa
Adhesiveness (N)	1	0.25 ± 0.36Ca	0.22 ± 0.01Ca	0.23 ± 0.02Ca	0.27 ± 0.21Ba	0.29 ± 0.15Ba	0.35 ± 0.31Aa
	14	0.21 ± 0.02Bb	0.21 ± 0.02Ba	0.20 ± 0.03Bb	0.26 ± 0.02Aa	0.27 ± 0.02Ab	0.28 ± 0.02Ab
	28	0.12 ± 0.02Cc	0.14 ± 0.01Ca	0.15 ± 0.01Cb	0.17 ± 0.03Bb	0.21 ± 0.02Ab	0.23 ± 0.01Ab
Cohesiveness (N)	1	0.53 ± 0.05Ac	0.52 ± 0.07Ab	0.55 ± 0.08Ab	0.41 ± 0.07Bb	0.44 ± 0.04Ba	0.32 ± 0.04Bb
	14	0.62 ± 0.06Ab	0.58 ± 0.07Aa	0.61 ± 0.08Aa	0.40 ± 0.07Bb	0.46 ± 0.07Ba	0.44 ± 0.07Ba
	28	0.67 ± 0.06Aa	0.59 ± 0.08Ba	0.62 ± 0.09Ba	0.46 ± 0.08Ca	0.47 ± 0.07Ca	0.45 ± 0.07Ca
Gumminess (N)	1	0.38 ± 0.06Ab	0.4 ± 0.06Ab	0.35 ± 0.05Ab	0.37 ± 0.06Aa	0.37 ± 0.05Ab	0.27 ± 0.03Aa
	14	0.57 ± 0.09Aab	0.51 ± 0.07Aab	0.44 ± 0.07Ab	0.49 ± 0.07Aa	0.47 ± 0.06Aab	0.30 ± 0.03Aa
	28	0.68 ± 0.1Aa	0.69 ± 0.11Aa	0.81 ± 0.11Aa	0.53 ± 0.09Aa	0.73 ± 0.1Aa	0.57 ± 0.06Aa

Values are expressed as the mean ± SD of three determinations. Means followed by different uppercase letters differ statistically within each row (p < .05). Means followed by different lowercase letters differ statistically within each column (p < .05).

C: control yogurt (without probiotic), F: yogurt containing free (without microencapsulated) L. acidophilus, Alg: yogurt containing L. acidophilus microencapsulated with sodium alginate; AlgW: yogurt containing L. acidophilus microencapsulated with sodium alginate and coated with whey protein; AlgX: yogurt containing L. acidophilus microencapsulated with sodium alginate and coated with xanthan; AlgWX: yogurt containing L. acidophilus microencapsulated with sodium alginate and coated with whey protein and xanthan.