Table 2 Effect of different concentrations of coriander seed powder and probiotic bacteria in changes of pH and titratable acidity in yoghurt samples during the storage

C

1

4.42 ± 0.23^cA

4.28 ± 0.05^cA

4.10 ± 0.22^bA

3.99 ± 0.13^bA

11

4.24 ± 0.09^cA

4.14 ± 0.02^cA

4 ± 0.02^bA

3.90 ± 0.23^bA

21

4.06 ± 0.18^cA

4 ± 0.13^bA

3.79 ± 0.14^aA

3.73 ± 0.05^bA

PB

1

3.93 ± 0.06^bA

3.55 ± 0.09^aA

3.76 ± 0.12^aA

3.67 ± 0.19^aA

11

3.83 ± 0.13^bA

3.45 ± 0.06^aA

3.62 ± 0.14^aA

3.53 ± 0.04^aA

21

3.42 ± 0.14^bA

3.13 ± 0.13^aA

3.52 ± 0.11^aA

3.24 ± 0.07^bA

PL

1

3.65 ± 0.07^aA

4.13 ± 0.10^cC

4.03 ± 0.07^bC

3.98 ± 0.07^bB

11

3.51 ± 0.07^aA

3.99 ± 0.11^abB

3.89 ± 0.06^aB

3.91 ± 0.11^bB

21

3.21 ± 0.08^aA

3.86 ± 0.17^bA

3.62 ± 0.06^aA

3.54 ± 0.12^bA

PBL

1

3.88 ± 0.11^bA

3.76 ± 0.15^bA

3.66 ± 0.07^aA

3.64 ± 0.10^aA

11

3.83 ± 0.1^bA

3.73 ± 0.03^aA

3.63 ± 0.15^aA

3.61 ± 0.06^aA

21

3.26 ± 0.06^bB

3.48 ± 0.12^aA

3.34 ± 0.17^aA

3.26 ± 0.11^aA

TA

C

1

1.03 ± 0.03^aA

1.2 ± 0.03^bB

1.04 ± 0.03^bB

1.03 ± 0.03^bB

11

1.05 ± 0.03^aA

1.20 ± 0.03^aB

1.14 ± 0.03^bB

1.13 ± 0.03^bB

21

1.15 ± 0.03^aA

1.35 ± 0.03^bB

1.29 ± 0.03^bB

1.38 ± 0.03^cB

PB

1

1.2 ± 0.03^cB

1.05 ± 0.03^cC

1.07 ± 0.03^bB

1.1 ± 0.03^bA

11

1.3 ± 0.03^cA

1.25 ± 0.03^cB

1.15 ± 0.05^bA

1.18 ± 0.05^bA

21

1.35 ± 0.03^cB

1.5 ± 0.03^cC

1.37 ± 0.03^bA

1.25 ± 0.10^bA

PL

1

1.03 ± 0.03^bA

1.11 ± 0.03^bB

1.08 ± 0.03^bA

1.07 ± 0.03^cA

11

1.11 ± 0.06^bA

1.2 ± 0.05^aA

1.17 ± 0.05^bA

1.16 ± 0.05^bA

21

1.28 ± 0.03^bA

1.36 ± 0.04^bB

1.33 ± 0.04^bB

1.32 ± 0.04^cB

PBL

1

1.2 ± 0.03^dC

1.05 ± 0.03^aB

1.03 ± 0.03^aB

1 ± 0.03^aA

11

1.28 ± 0.07^dB

1.03 ± 0.07^bA

1.01 ± 0.07^aA

0.97 ± 0.07^aA

21

1.34 ± 0.05^dB

1.19 ± 0.05^aA

1.17 ± 0.05^aA

1.13 ± 0.05^aA