Table 1. Proximate composition (%) of low-fat cupuassu goat milk yogurts at the beginning of storage (Day 0)

Parameters	WY	SY	SIY	SMY	SWY
Fat	3.12±0.25^B	0.37±0.06^A	0.24±0.06^A	0.26±0.05^A	0.38±0.03^A
Protein	2.26±0.70^A	2.50±0.21^A	2.39±0.18^A	2.90±0.47^A	5.02±1.69^B
Moisture	88.11±0.24^A	90.34±0.06^A	86.86±0.26^A	87.33±0.06^A	85.17±0.21^A
Ash	0.81±0.09^A	0.84±0.03^A	0.84±0.01^A	0.86±0.05^A	0.80±0.02^A

Values were expressed as a mean±SD (n=3).
Different uppercase superscripts indicate significant differences among treatments of goat milk yogurts (p<0.05).
WY, whole yogurt; SY, skim yogurt; SIY, skim yogurt with inulin; SMY, skim yogurt with maltodextrin; SWY, skim yogurt with whey protein.