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

Table 1

Measurement of the maximum acidification rate, the time of the maximum acidification rate, the pH at the maximum acidification rate, the pH value when it is equal to 5, the pH value when it is equal to 4.6, in yogurts enriched with guarana extracts GAE (0%, 0.5%, 1%, 2%, 3%, 4% w/w).

Treatment GAE % w/w	Vmax (10^-3 upH/min)	pH Vmax	TpH 5 (min)	TpH 4.6 (min)
0.0%
0.5%
1.0%
2.0%
3.0%
4.0%

^a,b,c,d,eValues with different superscript letters indicate significant differences () among treatments.