From: Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt
CSP (weight%) | 0% | 1% | 3% | 5% | ||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Day | 1 | 11 | 21 | 1 | 11 | 21 | 1 | 11 | 21 | 1 | 11 | 21 |
PB | 8.58.13 ± 0.01cA | 8.90 ± 0.09bA | 9.15 ± 0.08bB | 9.13 ± 0.04aC | 9.13 ± 0.03aC | 9.05 ± 0.01bA | 9.18 ± 0.06aC | 9.03 ± 0.07 bB | 9.13 ± 0.01bB | 8.94 ± 0.01aB | 9.18 ± 0.03aC | 9.75 ± 0.02bC |
PL | 8.76 ± 0.08bA | 8.95 ± 0.01bA | 9.33 ± 0.08bA | 9.23 ± 0.01bB | 9.39 ± 0.02bB | 9.63 ± 0.01cB | 9.33 ± 0.01bC | 9.41 ± 0.08 cC | 9.70 ± 0.01aC | 9.4 ± 0.06 bC | 9.50 ± 0.07bC | 9.75 ± 0.04bC |
PBL | 8.34 ± 0.02aA | 8.20 ± 0.08aA | 7.39 ± 0.03aA | 8.70 ± 0.31aB | 9.05 ± 0.09aC | 8.32 ± 0.23aB | 9.09 ± 0.11aC | 8.43 ± 0.08 aB | 9.15 ± 0.08bC | 9.03 ± 0.06aC | 9.15 ± 0.09aC | 9.02 ± 0.01aC |