Effect of Carrot Juice on the Texture Properties, Rheology, and Microstructure of Yoghurt

Table 3

Changes in the pH and titratable acidity of these yoghurt samples during different cold storage periods.

Parameters	Storage time (days)	Control	10% CJ	20% CJ
pH	1	4.37 ± 0.01^a	4.35 ± 0.02^a	4.32 ± 0.02^a
	14	4.23 ± 0.03^b	4.20 ± 0.01^b	4.21 ± 0.01^b
	21	4.17 ± 0.01^c	4.16 ± 0.02^c	4.19 ± 0.02^c
Titratable acidity (lactic acid%)	1	0.77 ± 0.02^B	0.88 ± 0.01^B	0.91 ± 0.01^B
	14	0.85 ± 0.01^B	0.92 ± 0.02^A	0.95 ± 0.01^A
	21	0.84 ± 0.01^A	0.93 ± 0.01^A	0.96 ± 0.01^A

The data are reported as means ± SD. The experiments were carried out three times. Different lowercase letters a-c and different capital letters A-B show significance by the one-way ANOVA test ().