Table 1.
Changes in pH and titratable acidity of barley yogurt during the storage period at 4°C.
| Sample | | Period of storage (days) |
| 1 | 3 | 6 | 9 | 12 |
| Control | pH | 4.52±0.02a | 4.46±0.01b | 4.46±0.02b | 4.45±0.02a | 4.44±0.00b |
| Titratable acidity (%) | 0.94±0.01b | 1.00±0.01a | 1.00±0.01a | 0.98±0.03a | 0.99±0.02a |
| Barley yogurt | pH | 4.42±0.01a | 4.38±0.02b | 4.37±0.01b | 4.35±0.04b | 4.36±0.05b |
| Titratable acidity (%) | 1.01±0.06c | 1.13±0.03ba | 1.11±0.01b | 1.12±0.05ba | 1.14±0.04a |
The values indicate the mean±SD of triplicate.
Means with the same letter in column are not significantly different by Duncan’s multiple range test (p<0.05).