BioMed Research International / 2017 / Article / Tab 2

Research Article

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.

TreatmentStorage time/daysHardness/gMeltdown/min% Overrun

C075 ± 1116.3 ± 124.5
1578.58 ± 0.1194.8 ± 1
3080 ± 1188 ± 1
6085 ± 1265.1 ± 1

C + A082.07 ± 1113.1 ± 142.86
1587 ± 1135 ± 1
3092 ± 1128 ± 1
6095 ± 1124.2 ± 1

C + B078 ± 1138.1 ± 143
1580 ± 1120.5 ± 1
3087 ± 1118 ± 1
6090 ± 1124.3 ± 1

A + B076 ± 1286.3 ± 143.7
1579 ± 1323 ± 1
3083 ± 1276 ± 1
6088 ± 1275.9 ± 1

C + A + B085.05 ± 1107.2 ± 144.5
1588.33 ± 1.26126 ± 1
3096 ± 1120.1 ± 1
6098 ± 1130 ± 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.

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