. 2020 Mar 10;10(17):10297–10308. doi: 10.1039/c9ra08311a

Mean composition of fermented dairy beverage trials containing jambolan pulp on the first day of refrigerated storage at 4 ± 1 °C^a.

Parameters	Trials
Parameters	T1	T2	T3
Total solids (g/100 g)	20 ± 1^A	19.4 ± 0.9^A	19.6 ± 0.5^A
Ash – FW (g/100 g)	1.1 ± 0.2^A	1.1 ± 0.1^A	1.1 ± 0.1^A
Ash – DM (g/100 g)	5.8 ± 0.6^A	5.5 ± 0.5^A	5.6 ± 0.5^A
Fat – FW (g/100 g)	0.5 ± 0.0^A	0.5 ± 0.1^A	0.5 ± 0.1^A
Fat – DM (g/100 g)	2.5 ± 0.3^A	2.6 ± 0.5^A	2.5 ± 0.3^A
Protein – FW (g/100 g)	2.0 ± 0.2^A	1.9 ± 0.3^A	1.9 ± 0.3^A
Protein – DM (g/100 g)	10 ± 1^A	9 ± 1^A	9 ± 2^A
Total carbohydrate – FW (g/100 g)	16.0 ± 0.8^A	16.0 ± 0.8^A	16.1 ± 0.4^A
Total carbohydrate – DM (g/100 g)	81.4 ± 0.9^A	82 ± 2^A	82 ± 2^A

T1 = dairy beverage control, without lactobacilli adjunct; T2 = dairy beverage with L. rhamnosus LR32; T3 = dairy beverage with L. casei BGP93. FW = fresh weight sample. DM = dry matter basis. ^AIn a row, trials sharing the same superscript uppercase letter did not significantly differ for the same parameter (p > 0.05).

Mean composition of fermented dairy beverage trials containing jambolan pulp on the first day of refrigerated storage at 4 ± 1 °Ca.

Mean composition of fermented dairy beverage trials containing jambolan pulp on the first day of refrigerated storage at 4 ± 1 °C^a.