Table 2.
Composition (protein, fat and sugar contents) and total solids of each almond yoghurt (AY) in %.
| Samples | Protein (%) | Fat (%) | Total sugars (%) | Total solids (%) |
|---|---|---|---|---|
| AY1 | 2.09 ± 0.03e | 4.24 ± 0.05d | 5.03 ± 0.15b | 10.21 ± 0.04e |
| AY2 | 3.56 ± 0.05d | 4.23 ± 0.05d | 5.07 ± 0.11b | 11.29 ± 0.65d |
| AY3 | 4.54 ± 0.05b | 4.24 ± 0.05d | 4.98 ± 0.13b | 12.41 ± 0.24c |
| AY4 | 5.93 ± 0.10a | 4.23 ± 0.05d | 5.00 ± 0.12b | 14.18 ± 0.10b |
| AY5 | 3.49 ± 0.05d | 7.21 ± 0.06b | 5.03 ± 0.11b | 15.15 ± 0.19a |
| AY6 | 3.50 ± 0.04d | 5.09 ± 0.03c | 5.04 ± 0.15b | 12.58 ± 0.32c |
| AY7 | 3.48 ± 0.03d | 2.55 ± 0.04e | 4.97 ± 0.15b | 10.79 ± 0.08de |
| AY8 | 3.51 ± 0.06d | 0.84 ± 0.03f | 4.99 ± 0.16b | 9.30 ± 0.24f |
| AY9 | 3.50 ± 0.04d | 4.24 ± 0.05d | 0.61 ± 0.06e | 7.83 ± 0.06g |
| AY10 | 3.46 ± 0.05d | 4.25 ± 0.06d | 2.97 ± 0.10c | 9.34 ± 0.06f |
| AY11 | 3.49 ± 0.03d | 4.24 ± 0.08d | 4.98 ± 0.14b | 12.90 ± 0.05c |
| AY12 | 3.50 ± 0.08d | 4.23 ± 0.06d | 7.03 ± 0.10a | 14.12 ± 0.15b |
| AY13 | 4.09 ± 0.03c | 8.46 ± 0.05a | 1.22 ± 0.07d | 13.74 ± 0.36b |
Values are expressed as means ± SD from triplicate measurements; values with different letters in the same columns show significant differences at 95% of confidence. AY13: Control almond yoghurt sample.