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.