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Table 2 pH and acidity changes in yogurt samples during storage at 4 °C

From: Application of carrot waste extract and Lactobacillus plantarum in Alyssum homalocarpum seed gum-alginate beads to create a functional synbiotic yogurt

Samples

pH

Acidity

Day 0

Day 14

Day 28

Day 0

Day 14

Day 28

A

4.20 ± 0.01A,dc

4.23 ± 0.01A,c

4.19 ± 0.01B,cd

1.02 ± 0.05 B,a

1.01 ± 0.03 B,a

2.48 ± 0.44 A,ab

B

4.13 ± 0.01A,d

4.13 ± 0.01A,dc

4.07 ± 0.01B,de

0.96 ± 0.08 B,ab

1.07 ± 0.01 B,a

2.90 ± 0.01 A,a

C

4.34 ± 0.01A,b

4.39 ± 0.03A,a

4.31 ± 0.01B,b

0.81 ± 0.01 B,b

0.94 ± 0.06 B,a

2.10 ± 0.08 A,ab

D

4.31 ± 0.01A,bc

4.31 ± 0.02A,b

4.24 ± 0.01B,cd

0.94 ± 0.06 B,ab

1.01 ± 0.03 B,a

2.47 ± 0.18 A,ab

E

4.20 ± 0.01A,c

4.21 ± 0.01A,cb

4.17 ± 0.02B,d

0.96 ± 0.03 B,ab

1.07 ± 0.01 B,a

2.16 ± 0.08 A,ab

F

4.42 ± 0.01A,a

4.41 ± 0.01A,a

4.38 ± 0.01B,a

0.84 ± 0.01 B,ab

0.98 ± 0.11 B,a

1.50 ± 0.42 A,b

  1. A: yoghurt simple containing free L. plantarum; B: yoghurt simple containing SA-microspheres containing probiotic; C: yoghurt simple containing SA-AHSG-microspheres containing probiotics; D: Carrot yoghurt containing free L. plantarum; E: Carrot yoghurt containing SA-microspheres containing probiotic; F: Carrot yoghurt containing SA-AHSG-microspheres containing probiotic
  2. In each column and row, values with different lowercase and uppercase letters, respectively are significantly different (P < 0.05)