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

Figure 5

Microscopic images of set-type yogurts after a day of storage containing 0, 0.5, 1, 2, 3, and 4% w/w guarana extract (GAE). The white scale bar represents 100 μm. (a) Yogurt sample with 0% w/w GAE; (b) yogurt sample with 0.5% w/w GAE; (c) yogurt sample with 1% w/w GAE; (d) yogurt sample with 2% w/w GAE; (e) yogurt sample with 3% w/w GAE; (f) yogurt sample with 4% w/w GAE.

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