Evaluating the Effect of Electromagnetic Stir-Frying Barley Flour on Yoghurt Quality

Table 1

The chemical analyses of ESBF, WPC, and whole milk.

Composition	ESBF	WPC	Whole milk
Crude protein (g kg^−1)	114.74 ± 7.33^b	745.21 ± 27.45^a	32.52 ± 4.24^c
Fat (g kg^−1)	33.51 ± 1.14^b	84.82 ± 3.63^a	28.15 ± 3.25^c
Crude fiber (g kg^−1)	37.65 ± 3.16	—	—
Ash (g kg^−1)	31.35 ± 3.53^b	35.75 ± 2.55^a	5.34 ± 0.48^c
Moisture (g kg^−1)	95.12 ± 4.12^b	52.35 ± 6.34^c	877.45 ± 12.36^a
pH value	6.97 ± 0.08^a	6.25 ± 0.07^ab	6.74 ± 0.05^a

ESBF: electromagnetic stir-frying barley flour; WPC: whey protein concentrate; pH was determined in 20% aqueous solution (w/v). Data were analyzed by one-way ANOVA using SPSS. Values represent the means of triplicate trials ± standard deviation. Different letters in each row indicate a significant difference ().