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Fig. 3 | Food Production, Processing and Nutrition

Fig. 3

From: Physicochemical, antioxidant and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree

Fig. 3

a Correlation of syneresis and water holding capacity of the yoghurt samples (b) Effect of process treatment on syneresis and WHC of the yoghurt samples. Note: Treatments: A (control) is 80 °C PT, 0% SSP, No CP and 7 days SD; B is 80 °C PT, 25% SSP, sodium benzoate CP and 14 days SD; C is 80 °C PT, 50% SSP, potassium sorbate CP and 28 days SD; D is 90 °C PT, 0% SSP, sodium benzoate CP and 28 days SD; E is 90 °C PT, 25% SSP, potassium sorbate CP and 7 days SD; F is 90 °C PT, 50% SSP, No CP and 14 days SD; G is 100 °C PT, 0% SSP, potassium sorbate CP and 14 days SD; H is 100 °C PT, 25% SSP, No CP and 28 days SD; I is 100 °C PT, 50% SSP, sodium benzoate CP and 7 days SD

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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