Effect of Carrot Juice on the Texture Properties, Rheology, and Microstructure of Yoghurt

Table 2

Changes in the pH values and titratable acidity of these samples during fermentation processing.

Parameters	Fermentation time (h)	Control	10% CJ	20% CJ
pH	0	6.56 ± 0.03^a	6.55 ± 0.01^a	6.45 ± 0.01^a
	1	6.52 ± 0.02^b	6.50 ± 0.01^a	6.44 ± 0.03^a
	2	5.81 ± 0.01^c	5.54 ± 0.04^b	5.70 ± 0.01^b
	3	5.14 ± 0.05^d	5.03 ± 0.09^c	5.03 ± 0.06^c
	4	4.88 ± 0.01^e	4.69 ± 0.04^d	4.72 ± 0.05^d
	5	4.68 ± 0.03^f	4.52 ± 0.02^e	4.43 ± 0.01^e
Titratable acidity (lactic acid%)	0	0.17 ± 0.02^F	0.19 ± 0.03^F	0.20 ± 0.02^F
	1	0.20 ± 0.01^E	0.24 ± 0.04^E	0.27 ± 0.01^E
	2	0.29 ± 0.02^D	0.34 ± 0.01^D	0.35 ± 0.01^D
	3	0.37 ± 0.01^C	0.51 ± 0.04^C	0.54 ± 0.04^C
	4	0.45 ± 0.03^B	0.72 ± 0.03^B	0.73 ± 0.01^B
	5	0.71 ± 0.02^A	0.82 ± 0.02^A	0.87 ± 0.03^A

The data are expressed as means ± SD (standard deviations). The analyses were performed three times. CJ: carrot juice. Different lowercase letters a-f and capital letters A-F show significance by the two-way Pearson test ().