Table 1.

Assessment of the quality parameters of yogurts with various additives of milled flaxseed.

Yogurt	pH after 3 h of Incubation	pH after 24 h of Storage	Apparent Viscosity [mPa × s]	Syneresis [%]
flaxseed 0%	4.76 ± 0.01 a	4.36 ± 0.32 a	6312.00 ± 9.85 a	29.90 ± 2.31 a
flaxseed 1%	4.43 ± 0.26 a	4.25 ± 0.32 a	9498.00 ± 79.90 b	26.10 ± 4.43 a
flaxseed 2%	4.51 ± 0.71 a	4.32 ± 0.94 a	1308.00 ± 17.08 c	51.10 ± 7.63 b
flaxseed 3%	4.61 ± 0.80 a	4.43 ± 0.58 a	4408.00 ± 68.53 d	43.10 ± 2.00 b

Table shows mean values ± standard deviations; a, b, c, d-mean values in columns denoted by different letters differ significantly (p ≤ 0.05).