Research Article

Effects of Guarana Aqua Extracts on Fermentation Kinetics and Quality Properties of Set-Type Yogurts

Figure 2

Titratable acidity (lactic acid %) of set-type yogurts containing 0, 0.5, 1, 2, 3, and 4% w/w guarana extract (GAE). Different letters (a–e) within the columns indicate significant differences () among treatments. All measurements were conducted in triplicates.