Table 4 Physicochemical properties and lactic acid bacteria of noni juice-fortified yogurt samples prepared using different incubation times or temperatures

Parameters	Incubation time			Incubation temperature

	8 h	10 h	12 h	38°C	42°C	46°C

pH	04.68±0.00^c	04.56±0.01^b	04.39±0.00^a	05.60±0.00^c	04.56±0.01^b	04.25±0.00^a
Titratable acidity (%)	00.81±0.01^a	00.91±0.01^b	01.01±0.01^c	00.51±0.00^a	00.91±0.01^b	00.95±0.01^c
TSS (%)	13.53±0.06^a	13.67±0.21^a	15.07±0.32^b	14.63±0.15^b	13.67±0.21^a	14.67±0.25^b
Synersis (%, v/w)	03.20±0.20^a	02.83±0.10^a	03.70±0.26^b	13.23±0.25^c	02.83±0.10^a	05.17±0.29^b
TPC (mg GAE/100 mL)	27.81±3.60^a	37.92±2.09^b	31.25±0.95^a	55.74±6.94^c	34.57±3.16^b	25.19±1.40^a
LAB (10⁹ CFU/mL)	01.79±0.48^a	02.74±0.21^b	01.83±0.35^a	02.51±0.65^a	02.44±0.44^a	01.63±0.25^b

Values are presented as mean±SD of three replicates.
Values with different superscripts within the same treatment type and row differ significantly (p<0.05).