. 2022 Jun 5;11(11):1660. doi: 10.3390/foods11111660

Table 3.

Rheological parameters were obtained using the Herschel–Bulkley model for yogurt samples during storage at 4 °C. “a, b, c, d” indicate significant differences within yogurt groups during storage at p < 0.05.

Group	Storage Time (d)	σ_{o (Pa)}	K (Pa.sⁿ)	n	R²
1:1	1d	3.26 ± 0.02 ^d	2.51 ± 0.04 ^d	0.18	0.9999
	7d	11.20 ± 0.09 ^c	7.64 ± 0.01 ^c	0.23	0.9993
	14d	46.70 ± 0.27 ^b	16.2 ± 0.04 ^b	0.18	0.9997
	21d	66.90 ± 1.19 ^a	18.79 ± 0.03 ^a	0.60	0.9929
2:1	1d	16.56 ± 0.14 ^d	4.70 ± 0.02 ^c	0.05	0.9983
	7d	25.99 ± 0.18 ^c	3.17 ± 0.03 ^d	0.17	0.9966
	14d	34.01 ± 0.13 ^b	21.1 ± 0.06 ^b	0.17	0.9998
	21d	54.79 ± 0.58 ^a	49.09 ± 0.16 ^a	0.28	0.9963
1:2	1d	17.73 ± 0.17 ^d	5.00 ± 0.02 ^d	0.59	0.9958
	7d	24.39 ± 0.19 ^c	6.36 ± 0.04 ^c	0.22	0.9962
	14d	27.75 ± 0.11 ^b	12.93 ± 0.03 ^b	0.01	0.9982
	21d	46.01 ± 0.27 ^a	19.34 ± 0.02 ^a	0.47	0.9978
S	1d	3.15 ± 0.02 ^d	2.08 ± 0.02 ^d	0.67	0.9956
	7d	10.28 ± 0.06 ^c	3.22 ± 0.03 ^c	0.18	0.9992
	14d	23.87 ± 0.09 ^b	10.67 ± 0.06 ^b	0.89	0.9903
	21d	49.41 ± 1.25 ^a	54.45 ± 0.21 ^a	0.05	0.9918
Treatment	p	<0.01	<0.01	<0.01	-
Time		<0.01	<0.01	<0.01	-
Treatment × Time		<0.01	<0.01	0.07	-