Table 3 Physicochemical properties and lactic acid bacteria of noni juice-fortified yogurt samples prepared using three different ingredient proportions

Parameters	NJ fortification % (v/v)

	C0	NJ1	NJ3	NJ5

pH	4.74±0.01^c	4.73±0.01^c	4.67±0.00^b	4.36±0.01^a
Titratable acidity (%)	0.84±0.01^a	0.84±0.00^a	0.91±0.03^b	0.93±0.01^b
TSS (%)	14.53±0.15^b	14.37±0.12^b	14.30±0.10^b	13.67±0.20^a
Syneresis (%, v/w)	8.17±0.29^c	6.17±0.58^ab	5.83±0.76^a	7.03±0.25^b
TPC (mg GAE/100 mL)	14.07±2.19^a	24.79±3.61^b	36.97±2.72^c	45.60±1.78^d
LAB (10⁹ CFU/mL)	2.03±0.59^a	1.42±0.59^a	1.28±0.32^a	1.27±0.94^a

Values are presented as mean±SD of three replicates
Values with different superscripts within the same row differ significantly (p<0.05).
C0: No noni juice added, NJ1: 1% noni juice, NJ3: 3% noni juice and NJ5: 5% noni juice