Extraction and Characterization of Tunisian Quercus ilex Starch and Its Effect on Fermented Dairy Product Quality

Table 3

Chemical, physical, and rheological parameters of control and enriched fermented dairy products with different concentrations of acorn starch on the first day of storage.

Composition	Acorn starch (%)
	0 (control)	0.5	1	1.5	2
pH	4.6 ± 0.07a	4.54 ± 0.06a	4.59 ± 0.01a	4.8 ± 0.00b	5.00 ± 0.14c
Acidity (°D)	83 ± 0.00b	84.5 ± 0.70b	83.5 ± 0.70b	81 ± 1.41a	79.5 ± 0.70a
Total solids (%)	26.95 ± 1.77c	28.5 ± 0.70c	27.45 ± 2.05c	23.7 ± 0.42b	19.41 ± 1.68a
Viscosity (Ps.s^n)	1.6 ± 0.07cd	1.25 ± 0.21bc	1.73 ± 0.33d	0.89 ± 0.04ab	0.69 ± 0.01a
Syneresis	32.4 ± 0.57a	32.75 ± 1.06a	32.15 ± 0.92a	34,6 ± 0.85ab	36.9 ± 1.27b
Luminosity L	37.13 ± 0.46c	33.76 ± 1.19b	33.38 ± 1.02ab	31.64 ± 0.11d	27.36 ± 0.65a
Red color a	−0.43 ± 0.11a	−1.10 ± 0.02ab	−1.24 ± 0.03b	−2.03 ± 0.08c	−2.62 ± 0.11d
Yellow color b	16.95 ± 0.58a	19.52 ± 0.57b	22.4 ± 0.10c	22.42 ± 0.40cd	24.02 ± 0.84d

Values with different letters are significantly different .