Table 3 Change in titratable acidity of Greek-style yogurt during fermentation (Unit: %)
Fermentation(h) | Treatment |
CON1) | MS2) | MST3) | MST704) |
0 | 0.30±0.01Be | 0.29±0.00Be | 0.31±0.01Ae | 0.31±0.01Ae |
3 | 0.38±0.01Bd | 0.36±0.00BCd | 0.55±0.01Ad | 0.35±0.00Cd |
6 | 0.93±0.01Cc | 0.92±0.02Cc | 1.18±0.01Ac | 1.09±0.01Bc |
9 | 1.19±0.01Db | 1.22±0.02Cb | 1.39±0.02Ab | 1.34±0.01Bb |
12 | 1.30±0.01Ca | 1.36±0.01Ba | 1.54±0.01Aa | 1.53±0.03Aa |
Values with different superscript in a column (a~e) and raw (A~D) are significant at p<0.05 by Duncan’s multiple range test.
1) Greek yogurt
2) Greek yogurt added with sugar
3) Greek yogurt added with hot water extracted stevia
4) Greek yogurt added with 70% ethanol extracted stevia