Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off

Figure 2

G′ of yogurt, okra gum, and different starches blend tested at the beginning of cold storage and after 7 or 15 days: (a) control (only okra); (b)chickpea, (c) corn, (d) potato, (e) sweet potato, and (f) Turkish beans starches.

(a)

(b)

(c)

(d)

(e)

(f)