Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts

Table 2

The values of G′ and G″, differences between G′ and G″, and tan δ in the linear viscoelastic region.

Yogurt groups	G′ (Pa)	G″ (Pa)	G′ − G″ (Pa)	Tan δ
Con	27.98 ± 3.00^d	13.36 ± 1.67^c	14.62 ± 1.46^d	0.48 ± 0.02^d
FSE2.4	11.96 ± 2.39^f	7.01 ± 1.53^e	4.94 ± 0.90^f	0.59 ± 0.02^f
FSE-TP0.2	22.41 ± 2.74^e	11.24 ± 1.40^d	11.17 ± 1.38^e	0.50 ± 0.01^e
FSE-TP0.4	45.64 ± 5.61^b	17.80 ± 2.22^b	27.85 ± 3.47^b	0.39 ± 0.01^a
FSE-TP0.6	59.83 ± 4.96^a	24.25 ± 2.06^a	35.57 ± 2.96^a	0.41 ± 0.01^b
FSE-TP0.8	35.02 ± 3.65^c	16.07 ± 1.87^b	18.95 ± 1.85^c	0.46 ± 0.01^c

FSE: Flos Sophorae extract; TP: Tremella fuciformis polysaccharides; Con: the yogurt without FSE or TP; based on 2.4% FSE, the different concentrations of TP (0, 0.2, 0.4, 0.6, and 0.8 mg/mL milk) were added to produce FSE2.4, FSE-TP0.2, FSE-TP0.4, FSE-TP0.6, and FSE-TP0.8 yogurts; tan δ = G″/G′. In each column, the values with different letters indicated significant differences among groups ().