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

Table 3

Effect of okra gum and different starches on whey separation of yogurt at the beginning of storage, after 7 days, and 15 days.

	Beginning of storage	7 days	15 days
Control	14.31 ± 0.52cd	22.67 ± 0.57bc	30.01 ± 1.00b
PS	15.01 ± 0.00bc	23.00 ± 1.00b	29.67 ± 0.58b
SPS	13.67 ± 0.58e	20.00 ± 1.00d	29.67 ± 0.57b
CO	14.00 ± 0.50de	21.33 ± 0.58cd	29.67 ± 0.57b
CP	14.67 ± 0.58c	22.00 ± 1.00bc	29.67 ± 0.58b
TB	15.61 ± 0.580a	21.67 ± 0.57bc	30.33 ± 0.58b

Means followed by the same letters within column are not significantly different (). Control = yogurt with okra gum; PS = potato starch; SPS = sweet potato starch; CO = corn starch; CP = chickpea starch; TB = Turkish bean starch.