Table 2. pH and water holding capacity (%) of low-fat cupuassu goat milk yogurts during 28 days of refrigerated storage

Parameters Sample Storage time (days)
0 7 14 21 28
pH WY 4.46±0.02a,A 4.46±0.02a,A 4.39±0.05a,A 4.36±0.02a,AB 4.34±0.06a,A
SY 4.45±0.03b,AB 4.41±0.01ab,A 4.34±0.03a,A 4.36±0.01a,bA 4.29±0.03a,A
SIY 4.52±0.01b,AB 4.47±0.01ab,A 4.44±0.01ab,B 4.50±0.02a,bB 4.40±0.03a,A
SMY 4.55±0.04b,AC 4.45±0.05ab,A 4.43±0.09a,B 4.48±0.06ab,AB 4.44±0.02a,A
SWY 4.61±0.02c,C 4.62±0.08c,B 4.53±0.03b,C 4.54±0.05b,C 4.46±0.04a,A
WHC WY 64.38±1.25c,C 61.12±1.02b,CD 61.28±2.23b,D 61.28±1.20b,C 58.77±1.19a,B
SY 57.09±1.02a,A 57.07±1.70a,B 56.72±0.83a,B 56.56±0.31a,B 54.10±0.74a,A
SIY 61.50±1.22c,B 57.74±0.68b,BC 58.19±1.06b,C 55.98±0.74a,B 55.75±1.16a,A
SMY 64.87±0.57b,C 63.58±1.84b,D 63.23±0.95ab,C 62.95±1.05ab,C 59.38±1.02a,B
SWY 56.17±1.15a,A 53.93±0.42a,A 54.01±1.49a,A 53.68±1.63a,A 54.03±1.44a,A
Values were expressed as a mean±SD (n=3).
Different lowercase superscripts indicate significant differences among storage times (p<0.05).
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; WHC, water holding capacity.