Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

Table 2 Vitamin properties of yoghurt samples (mg/100 g)

Sample	Vitamin B₂	Vitamin B₉	Vitamin E	β-Carotene
SY	0.10 ± 0.00^e	0.02 ± 0.02^bc	0.02 ± 0.01^e	6.32 ± 5.48E7^e
SYI	0.25 ± 0.00^d	0.03 ± 0.00^b	0.14 ± 0.01^d	4.08 ± 3.54E7^c
SYII	0.33 ± 0.00^c	0.34 ± 0.00^a	0.20 ± 0.01^cb	2.27 ± 1.97E7^a
SYIII	0.43 ± 0.02^b	0.04 ± 0.00^b	0.23 ± 0.01^b	2.59 ± 2.24E7^b
CY	0.58 ± 0.02^a	0.05 ± 0.00^b	0.36 ± 0.01^a	4.93 ± 4.27E7^d

Values are maens±standard deviation, means with different superscripts along the same column are significantly different (p < 0.05); the superscript alphabets ''a-e'' separates the means obtained from ANOVA using Duncan’s Multiple Range Test
Keys:
SY Soymilk yoghurt (100% soymilk: 0% cow’s milk)
SYI Soy/cow’s milk yoghurt I (75% soymilk: 25% cow’s milk)
SYII Soy/cow’s milk yoghurt II (50% soymilk: 50% cow’s milk)
SYIII Soy/cow’s milk yoghurt III (25% soymilk: 75% cow’s milk)
CY Cow’s milk yoghurt (0% soymilk: 100% cow’s milk)

ISSN: 2661-8974