Table 4. Physiochemical properties and mineral contents of commercial drinking yogurts

Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Sample 6 Mean±SD
Soluble solids content (°Bx) 17.68±0.21b 12.47±0.08d 10.13±0.07e 13.61±0.03c 17.72±0.02b 18.36±0.09a 15.00±3.20
Titratable acidity (%) 0.64±0.01a 0.52±0.02c 0.55±0.01c 0.64±0.02a 0.59±0.02b 0.55±0.02c 0.58±0.05
pH 4.20±0.01c 4.34±0.01b 4.34±0.01b 4.12±0.01d 4.10±0.01e 4.52±0.01a 4.27±0.15
Color measurements
 L* 92.02±0.03a 91.76±0.01c 91.96±0.01b 91.05±0.02d 90.60±0.03e 88.88±0.01f 91.05±1.13
 a* −2.93±0.01b −3.03±0.01c −3.44±0.01e −3.44±0.01e −3.22±0.01d −2.51±0.01a −3.10±0.33
 b* 7.87±0.02e 6.67±0.03f 8.07±0.03c 7.96±0.02d 8.39±0.02b 9.79±0.01a 8.12±0.95
Mineral contents (mg/100 g)
 Ca 148.39±10.3a 130.51±6.83b,c 142.06±1.95a 121.83±6.93c 121.42±4.29c 139.29±2.65a,b 133.92±11.67
 K 157.23±0.95a 141.43±0.12c 148.78±0.61b 134.32±0.26d 123.01±2.59e 156.41±1.18a 143.53±12.59
 Na 46.74±0.07a 38.63±0.27e 39.77±0.28d 40.91±0.36c 34.34±0.58f 44.78±0.12b 40.86± 4.18
 P 100.70±3.82b 87.63±3.48c 97.46±0.48b 87.45±3.71c 84.03±1.76c 112.28±0.39a 94.93±10.27
Data are expressed as mean±SD from triplicates and different letters in a row are significantly different at p<0.05.
Detailed information and nutrition facts about the samples used in this study can be found in Table 1 and 2.