Production of a Functional Frozen Yogurt Fortified with Bifidobacterium spp.

Table 2

Changes in some rheological properties of frozen yogurt made with yogurt culture and Bifidobacterium spp. culture during 60 days of storage −18°C.

Treatment	Storage time/days	Hardness/g	Meltdown/min	% Overrun
C	0	75 ± 1	116.3 ± 1	24.5
	15	78.58 ± 0.1	194.8 ± 1
	30	80 ± 1	188 ± 1
	60	85 ± 1	265.1 ± 1
C + A	0	82.07 ± 1	113.1 ± 1	42.86
	15	87 ± 1	135 ± 1
	30	92 ± 1	128 ± 1
	60	95 ± 1	124.2 ± 1
C + B	0	78 ± 1	138.1 ± 1	43
	15	80 ± 1	120.5 ± 1
	30	87 ± 1	118 ± 1
	60	90 ± 1	124.3 ± 1
A + B	0	76 ± 1	286.3 ± 1	43.7
	15	79 ± 1	323 ± 1
	30	83 ± 1	276 ± 1
	60	88 ± 1	275.9 ± 1
C + A + B	0	85.05 ± 1	107.2 ± 1	44.5
	15	88.33 ± 1.26	126 ± 1
	30	96 ± 1	120.1 ± 1
	60	98 ± 1	130 ± 1

Values are the average of three individual samples each analyzed in duplicate ± standard deviation. Different lowercase superscript letters, respectively, indicate significant difference (p < 0.05) analyzed by Duncan’s multiple range test.