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

Table 4

Changes in lactic acid contents of yoghurt samples manufactured during cold storage.

Storage time (days)	Control	10% CJ	20% CJ
1	12.80 ± 0.21^b	13.51 ± 0.18^b	14.21 ± 0.20^b
14	14.61 ± 0.17^a	16.23 ± 0.22^a	16.68 ± 0.15^a
21	15.03 ± 0.14^a	16.54 ± 0.16^a	16.82 ± 0.13^a

Results shown as mean ± standard deviations of different addition amounts of carrot juice in yoghurt samples during cold storage. ^{a, b}Means followed after the values in a row are significantly different ().