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

Figure 3

Syneresis (%) and water-holding capacity (%) of set-type yogurts with 0, 0.5, 1, 2, 3, and 4% w/w guarana extract (GAE). Black columns indicate syneresis values (%); white columns indicate water-holding capacity values (%). Different letters (a–e) within the columns indicate significant differences () among treatments. All measurements were conducted in triplicates.