Table 2. Texture profile analysis of Lactarius hatsudake (LH)-fortified yogurt during cold storage of 28 d

Parameter	Treatment	Storage time (d)
		1	14	28
Firmness (g)	C	25.96±0.97b	31.46±4.54Aa	29.03±0.12Aab
	0.5%	25.53±0.54	26.08±2.67AB	24.97±0.12B
	1.5%	24.01±0.83	24.45±0.60B	23.54±0.93C
	3.0%	26.24±2.84	24.17±0.81B	25.61±0.68B
Consistency (g×s)	C	115.80±2.22Bb	126.14±3.03Ba	125.14±0.62Da
	0.5%	116.37±2.17Bc	125.29±3.47Bb	138.02±0.56Ba
	1.5%	118.59±5.45Bb	133.23±2.91Aa	129.40±1.52Ca
	3.0%	137.66±1.85Ab	132.30±1.51Ac	142.95±1.55Aa
Cohesiveness (g)	C	9.36±0.57b	12.22±0.55Aa	12.66±0.62Aa
	0.5%	9.12±0.80a	8.36±2.80Bab	6.09±0.48Bb
	1.5%	7.85±1.34a	5.97±0.21Bb	5.70±0.24Bb
	3.0%	8.00±2.10	5.74±0.31B	5.50±0.12B
Viscosity index (g×s)	C	13.98±1.56Ab	20.17±0.93Aa	21.80±0.49Aa
	0.5%	12.40±5.62ABa	6.99±1.36Bab	5.19±0.55Bb
	1.5%	9.27±2.94ABa	4.64±0.38Cb	4.44±0.78Bb
	3.0%	6.79±1.78Ba	3.83±0.66Cb	3.85±0.84Bb

All values are means±SD (n=3).
Different capital letter superscripts in the same column indicate statistically significant differences p<0.05 between the yogurts fortified with different amounts of LH (one-way analysis of variance followed by Duncan post hoc test).
Different lowercase letter superscripts in the same line indicate statistically significant differences p<0.05 between the yogurts at different storage time (one-way analysis of variance followed by Duncan post hoc test).
C: the 0% fortified yogurt (as the control); 0.5%: 0.5% LH-fortified yogurt; 1.5%: 1.5% LH-fortified yogurt; 3.0%: 3.0% LH-fortified yogurt.