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

Table 2

The contents of main compositions of yoghurt (g·kg⁻¹ mix).

Composition	Blank	WPC	T1	T2	T3	T4
Crude protein	31.42 ± 1.71^de	38.45 ± 2.74^a	31.65 ± 2.53^de	31.81 ± 1.54^d	32.47 ± 2.16^c	33.62 ± 3.43^b
Fat	29.62 ± 2.21^de	31.74 ± 2.56^c	30.17 ± 1.56^d	31.64 ± 3.17^c	33.25 ± 3.74^b	34.36 ± 1.36^a
Crude fiber	—	—	1.64 ± 0.43^c	1.75 ± 0.26^c	2.65 ± 0.48^b	4.53 ± 0.56^a
Total solids	223.47 ± 1.15^e	231.54 ± 0.83^d	232.45 ± 1.24^c	232.63 ± 0.67^c	237.45 ± 1.27^b	241.63 ± 1.44^a
Ash	5.74 ± 0.68^e	7.43 ± 1.27^a	6.18 ± 0.55^d	6.24 ± 0.34^d	6.36 ± 0.47^bc	6.53 ± 0.56^b
Total carbohydrates	175.73 ± 1.75^e	183.2 ± 2.12^b	176.34 ± 0.87^d	176.74 ± 1.26^d	178.45 ± 1.42^c	185.18 ± 1.67^a

Blank: yoghurt without additives; WPC (whey protein concentrate): yoghurt added with 20 g L⁻¹ of WPC; T1: yoghurt added with 10 g L⁻¹ of electromagnetic stir-frying barley flour (ESBF); T2: yoghurt added with 20 g L⁻¹ of ESBF; T3: yoghurt added with 30 g L⁻¹ of ESBF; T4: yoghurt added with 40 g L⁻¹ of ESBF. 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 ().