. 2022 Feb 24;59(9):3700–3710. doi: 10.1007/s13197-022-05393-5

Table 2.

Effect of flavoring with White sapote fruit pulp on the chemical composition of yoghurt samples during storage at 5 ± 1 °C for 21 days

Yoghurt sample	Storage period (day)	Total solids (%)	Protein (%)	Fat (%)	Ash (%)	Total carbohydrates (%)
CY	Fresh	14.81 ± 0.60 ^cA	3.49 ± 0.06 ^bA	3.90 ± 0.10 ^{a A}	0.88 ± 0.01 ^dC	6.54 ± 0.66 ^cA
	7 days	15.11 ± 0.12 ^eA	3.58 ± 0.01 ^{c A}	3.91 ± 0.04 ^bA	0.89 ± 0.01 ^cBC	6.73 ± 0.11^eA
	14 days	15.23 ± 0.03 ^{e A}	3.50 ± 0.11 ^cA	3.89 ± 0.00 ^{a A}	0.90 ± 0.06 ^fAB	6.94 ± 0.10 ^dA
	21 days	15.33 ± 0.01 ^eA	3.53 ± 0.11 ^bA	3.82 ± 0.05 ^aA	0.91 ± 0.01 ^dA	7.08 ± 0.11 ^dA
PY	Fresh	14.64 ± 0.39 ^cB	3.48 ± 0.03 ^bA	3.90 ± 0.05 ^aB	0.88 ± 0.01 ^{d B}	6.38 ± 0.33 ^cB
	7 days	15.04 ± 0.09 ^{d A}	3.58 ± 0.01 ^cA	4.02 ± 0.02 ^aA	0.89 ± 0.01 ^cB	6.56 ± 0.07 ^dA
	14 days	15.32 ± 0.40 ^{d A}	3.59 ± 0.01 ^bcA	3.91 ± 0.01 ^aB	0.91 ± 0.03 ^eA	6.91 ± 0.41 ^cA
	21 days	15.39 ± 0.42 ^dA	3.60 ± 0.01 ^bA	3.85 ± 0.05 ^aB	0.92 ± 0.06 ^dA	7.02 ± 0.43 ^cA
PFY0	Fresh	22.94 ± 0.06 bB	3.44 ± 0.04 ^bA	3.70 ± 0.10 ^bA	0.92 ± 0.02 ^cC	14.88 ± 0.18 ^bB
	7 days	23.09 ± 0.11 ^cB	3.47 ± 0.06 ^dA	3.77 ± 0.03 ^cA	0.94 ± 0.00 ^bBC	14.91 ± 0.08 ^cB
	14 days	23.27 ± 0.29 ^cAB	3.52 ± 0.09 ^cA	3.63 ± 0.11^bA	0.95 ± 0.01 ^dAB	15.16 ± 0.35 ^bB
	21 days	23.56 ± 0.22 ^cA	3.56 ± 0.09 ^bA	3.43 ± 0.11 ^bB	0.97 ± 0.02 ^cA	15.60 ± 0.10 ^bA
PFY1	Fresh	23.30 ± 0.33 ^{b C}	3.60 ± 0.01 ^aB	3.50 ± 0.02 ^{c A}	0.94 ± 0.05 ^bC	15.26 ± 0.32 ^abC
	7 days	23.48 ± 0.28 ^{b BC}	3.69 ± 0.02 ^{b A}	3.55 ± 0.05 ^{e A}	0.95 ± 0.01 ^bB	15.29 ± 0.21 ^bC
	14 days	23.82 ± 0.02 ^bAB	3.69 ± 0.03 ^abA	2.96 ± 0.00 dB	0.96 ± 0.04 ^{c A}	16.20 ± 0.04 ^aB
	21 days	23.96 ± 0.03 ^bA	3.71 ± 0.02 ^aA	2.65 ± 0.07 ^dC	0.97 ± 0.01 ^cA	^aA16.64 ± 0.11
PFY2	Fresh	23.68 ± 0.18 ^{a C}	3.64 ± 0.09 ^aB	3.50 ± 0.00 ^cA	0.95 ± 0.00 ^{b B}	15.59 ± 0.15 ^aC
	7 days	23.87 ± 0.07 ^aB	3.71 ± 0.02 ^{b A}	3.57 ± 0.06 ^deA	0.96 ± 0.00 ^{b B}	15.64 ± 0.04 ^aC
	14 days	23.99 ± 0.02 ^abAB	3.72 ± 0.01 ^aA	3.04 ± 0.02 ^cdB	1.04 ± 0.01 ^bA	16.18 ± 0.02 ^aB
	21 days	24.09 ± 0.05 abA	3.73 ± 0.03 ^aA	2.62 ± 0.06 ^dC	1.05 ± 0.03 ^bA	16.70 ± 0.11 ^aA
PFY3	Fresh	23.84 ± 0.14 ^{a C}	3.66 ± 0.05 ^aA	3.40 ± 0.20 ^cA	1.02 ± 0.02 ^aB	15.75 ± 0.26 ^aC
	7 days	24.01 ± 0.10 ^aB	3.78 ± 0.01 ^aA	3.43 ± 0.06 ^dA	1.04 ± 0.04 ^aAB	15.76 ± 0.12 ^aC
	14 days	24.22 ± 0.03 ^{a A}	3.78 ± 0.01 ^aA	3.07 ± 0.01 ^cB	1.07 ± 0.01 ^{a A}	16.30 ± 0.01 ^aB
	21 days	24.36 ± 0.03 ^aA	3.79 ± 0.01 ^aA	2.78 ± 0.04 ^cC	1.09 ± 0.00 ^aA	16.71 ± 0.05 ^aA

Mean (± SD) with small letters (abc) indicate significant differences among probiotic yoghurts flavored with different white Sapote fruit pulp levels. (in rows), P < 0.05.Mean (± SD) with capital letters (ABC) indicate significant differences among probiotic yoghurts samples during storage (in columns), P < 0.05

where: CY, control yoghurt; PY, probiotic yoghurt; PFY0, flavored probiotic yoghurt without fruit pulp; PFY1, flavored probiotic yoghurt with 5% fruit pulp; PFY2, flavored probiotic yoghurt with 10% fruit pulp; PFY3, flavored probiotic yoghurt with 15% fruit pulp