Jackfruit Seed as a Natural Source for Protein and Mineral Enrichment of Yogurt

Table 4

Proximate composition and physicochemical parameters of prepared yogurt.

	S1	S2	S3	S4	S5 (control)
Protein (%)	^a	^b	^c	^d	^e
Moisture (%)	^d	^c	^bc	^ab	^a
Ash (%)	^a	^a	^a	^a	^b
Fat (%)	^a	^a	^a	^a	^a
Carbohydrate (%)	^d	^d	^c	^b	^a
pH	^a	^ab	^b	^c	^c
TSS (%)	^a	^b	^c	^d	^d
Energy (Kcal/100 g)	^a	^b	^c	^d	^e

deviation values; different lower-case letters denote a significant difference between the columns at a 5% level. Here, S1 = 8% protein+mineral; S2 = 6% protein+mineral; S3 = 4% protein+mineral; S4 = 2% protein+mineral; S5 = control yogurt, no added protein and mineral.