Table 1 Proximate analysis of yogurt with pepper juice
| Component | Addition levels of fermented pepper juice (%) | Total amount (%) |
| Red pepper | Green pepper |
| Moisture | 0 | 82.78±0.20 | 82.78±0.20ab |
| 1 | 82.67±0.20 | 82.77±0.12b |
| 3 | 82.70±0.22 | 82.86±0.20ab |
| 5 | 82.59±0.10B | 83.08±0.11aA |
| Ash | 0 | 0.20±0.00 | 0.20±0.00 |
| 1 | 0.20±0.00 | 0.20±0.00 |
| 3 | 0.20±0.00 | 0.20±0.00 |
| 5 | 0.20±0.00 | 0.20±0.00 |
| Protein | 0 | 3.52±0.05bc | 3.52±0.05b |
| 1 | 3.44±0.04c | 3.50±0.14b |
| 3 | 3.58±0.06b | 3.48±0.04b |
| 5 | 3.73±0.01a | 3.70±0.11a |
| Fat | 0 | 3.96±0.08b | 3.96±0.08b |
| 1 | 3.98±0.05b | 3.91±0.19b |
| 3 | 4.06±0.09a | 4.04±0.05b |
| 5 | 4.25±0.01a | 4.26±0.08a |
| Lactose | 0 | 6.44±0.19b | 6.44±0.19 |
| 1 | 6.74±0.12a | 6.61±0.02 |
| 3 | 6.63±0.02ab | 6.66±0.01 |
| 5 | 6.71±0.00a | 6.66±0.06 |
| Total solids | 0 | 14.36±0.26b | 14.36±0.26b |
| 1 | 14.51±0.08b | 14.44±0.32b |
| 3 | 14.68±0.15b | 14.59±0.08b |
| 5 | 15.08±0.01a | 15.03±0.19a |
Values are mean±SEM (n=3).
Different small letters in the same column and capitalized letters in the same row indicated significant difference (p<0.05).