Table 5. Rheological parameters for low-fat cupuassu goat milk yogurts during refrigerated storage

Sample Days Herschel-Bulkley Apparent viscosity (mPa·s)
r2 σ° (Pa) K (mPa·sn) n
WY 0 0.99a,A 0.58c,AB 777.30b,C 1.01b,B 269.95b,A
7 0.99a,A 0.21b,A 207.00a,B 0.67a,A 109.31a,B
14 0.99a,A 0.21b,A 201.00a,B 0.66a,A 99.31a,B
21 0.99a,A 0.26b,A 156.00a,B 0.71a,A 97.98a,B
28 0.99a,A 0.10a,A 152.00a,B 0.70a,A 81.98a,C
SY 0 0.99a,A 0.38b,A 137.00a,A 0.90b,B 157.30c,A
7 0.99a,A 0.11a,A 178.00a,B 0.72a,A 91.98b,B
14 0.99a,A 0.11a,A 157.00a,B 0.61a,A 75.31ba,B
21 0.99a,A 0.06a,A 121.00a,B 0.69a,A 61.99a,A
28 0.99a,A 0.02a,A 127.00a,B 0.63a,A 53.99a,B
SIY 0 0.99a,A 1.21c,A 463.00b,B 1.03c,B 411.91b,AB
7 0.99a,A 0.29b,A 360.00ab,B 0.80b,A 165.30a,C
14 0.99a,A 0.36b,A 238.00a,B 0.70b,A 169.29a,D
21 1.00a,A 0.14a,A 297.00a,B 0.72b,A 130.64a,C
28 0.99a,A 0.08a,A 220.00a,B 0.53a,A 129.97a,E
SMY 0 1.00a,A 0.70b,B 620.00b,BC 0.95b,B 474.56b,B
7 0.99a,A 0.32a,A 286.00a,B 0.69a,A 156.64a,C
14 0.99a,A 0.29a,A 297.00a,B 0.64a,A 143.30a,C
21 0.99a,A 0.17a,A 284.00a,B 0.64a,A 129.97a,C
28 0.99a,A 0.23a,A 206.00a,B 0.66a,A 101.98a,D
SWY 0 1.00a,A 0.32b,A 105.00b,A 1.15a,B 152.63b,A
7 0.99a,A 0.14a,A 32.60a,A 1.12a,B 59.99a,A
14 0.99a,A 0.12a,A 30.00a,A 1.08a,B 49.32a,A
21 0.99a,A 0.14a,A 39.10a,A 0.99a,B 53.32a,A
28 0.99a,A 0.11a,A 39.80a,A 0.93a,B 42.99a,A
r2, determination coefficient of model; σ0, yield stress; K, coefficient of consistency; n, flow behavior index.
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.