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

Table 5

Textural indices of carrot juice enriched yoghurt samples during cold storage.

Sample	Storage time (days)	Hardness	Adhesiveness	Springiness	Cohesiveness
Control	1	95.6 ± 5.7^f	792.3 ± 137.6^d	0.92 ± 0.03^a	0.32 ± 0.01^e
	14	126.3 ± 15.9^e	1087.4 ± 210.6^c	0.89 ± 0.01^ab	0.34 ± 0.01^de
	21	178.5 ± 8.2^cd	1300.7 ± 128.6^c	0.85 ± 0.02b^cd	0.35 ± 0.02^cd
10% CJ	1	169.7 ± 10.6^d	1856.3 ± 123.5^b	0.83 ± 0.02^d	0.37 ± 0.01^c
	14	191.3 ± 5.9^c	1878.6 ± 153.6^b	0.83 ± 0.01^d	0.40 ± 0.03^b
	21	220.4 ± 6.3^b	2000.7 ± 124.5^ab	0.82 ± 0.02^d	0.41 ± 0.01^b
20% CJ	1	247.9 ± 4.1^a	2117.9 ± 67.3^ab	0.84 ± 0.02^cd	0.42 ± 0.02^b
	14	254.6 ± 8.3^a	2210.3 ± 100.4^a	0.88 ± 0.01^abc	0.45 ± 0.03^a
	21	260.1 ± 4.8^a	2241.5 ± 87.2^a	0.90 ± 0.03^a	0.47 ± 0.02^a

Data are reported as mean ± standard deviations of each supplement level of carrot juice (CJ) in yoghurt samples during cold storage. Different lowercase letters a-f show significance ().