Table 5 Viscosity, over-run, melting-down, pH and viable cell counts of lactic acid bacteria of sugar, short grain rice powder, shortgrain puffed rice powder, long grain rice powder and long grain puffed rice powder yoghurt ice cream

	pH	Viscosity (cP)	Cell counts (log CFU/mL)	Over-run (%)	Melting-down (%)
Sugar	5.911)^a2)	711^c	6.52^b	13.5^e	77.7^a
Short grain rice powder	5.68^b	706^c	6.09^d	41.9^b	66.1^d
Short grain puffed rice powder	5.61^b	1,581^a	6.29^c	46.1^a	59.9^e
Long grain rice powder	5.42^c	581^d	6.55^b	33.0^d	74.2^b
Long grain puffed rice powder	5.24^d	1,219^b	6.80^a	38.4^c	71.0^c

Each number is a mean of 5 observations.
^a-e Means within a column not followed by the same letter are significantly different at p<0.05.