Table 1. pH, titratable acidity (TA) and lactic acid bacteria (LAB) counts of lotus leaf powder added yogurts during refrigerated storage
| Traits | Lotus leaf powder (%) |
| Storage period (d) | 0% (Control) | 0.2% | 0.5% | 1% |
| pH | 0 | 4.49±0.03Aa | 4.39±0.03Ab | 4.38±0.05Ab | 4.39±0.01Ab |
| 7 | 4.43±0.07Aa | 4.30±0.02Bb | 4.29±0.05Ab | 4.30±0.01Bb |
| 14 | 4.24±0.04Bns | 4.15±0.02C | 4.15±0.05B | 4.13±0.06C |
| TA (%) | 0 | 0.94±0.01Cc | 1.00±0.01Bb | 1.01±0.00Cb | 1.06±0.01Ba |
| 7 | 1.04±0.02Bc | 1.15±0.02Ab | 1.15±0.01Bb | 1.19±0.01Aa |
| 14 | 1.10±0.01Ac | 1.17±0.01Ab | 1.17±0.01Aab | 1.19±0.01Aa |
| LAB counts (Log CFU/mL) | 0 | 7.07±0.16NSns | 7.13±0.06 | 7.25±0.16 | 7.33±0.07 |
| 7 | 7.17±0.09 | 7.26±0.09 | 7.35±0.28 | 7.41±0.06 |
| 14 | 7.04±0.29 | 7.13±0.16 | 7.18±0.17 | 7.28±0.16 |
Data are expressed as the means±SD for three replicates.
Different superscripts in the same column (p<0.05).
Different superscripts in the same row (p<0.05).
not significant.