Biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oil

Table 4 Microbiological properties of sesame yogurts on 0 day at 4 °C in a refrigerator

Sample Code	TPC (log cfu.ml⁻¹)	Streptococcus spp. (log cfu.ml⁻¹)	Lactobacillus spp. (log cfu.ml⁻¹)
SESC	2.8 × 10⁶	7.01 × 10⁶	15.29 × 10⁶
SES I	2.2 × 10⁶	8.19 × 10⁶	16.22 × 10⁶
SES II	2.5 × 10⁶	8.55 × 10⁶	17.59 × 10⁶
SES III	3.1 × 10⁶	8.62 × 10⁶	18.24 × 10⁶

Results are expressed as mean (n = 3)
SESC Sesame yogurt control, SES I RBO incorporated 6% DEQSF-based yogurt, SES II RBO incorporated 7% DEQSF-based yogurt, SES III RBO incorporated 8% DEQSF-based yogurt

ISSN: 2661-8974