Skip to main content

Table 2 Effect of storage temperature on antioxidant capacity of yoghurt

From: Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt

Cooling PatternDaysCow Milk YoghurtBuffalo Milk Yoghurt
DPPH%RPTAC%DPPH%RPTAC%
T1026.4 ± 0.22c8.11 ± 0.34d39.8 ± 0.83d32.3 ± 0.63a13.1 ± 0.39b59.4 ± 0.94a
1025.3 ± 0.15c7.61 ± 0.13d38.9 ± 0.57d31.6 ± 0.48b11.2 ± 0.73b57.3 ± 1.29b
2021.5 ± 0.36e3.22 ± 0.16e28.1 ± 0.33f24.2 ± 0.61c8.51 ± 0.24c48.6 ± 0.44d
T2028.1 ± 0.22c8.65 ± 0.34c41.9 ± 0.83d34.2 ± 0.63a13.8 ± 0.39a60.9 ± 0.94a
1028.1 ± 0.17c8.63 ± 0.14c42.1 ± 0.77d33.7 ± 0.48a13.9 ± 0.16a60.1 ± 0.72a
2022.2 ± 0.15d7.51 ± 0.12d38.8 ± 0.68e31.8 ± 0.55b11.8 ± 0.21b56.3 ± 1.12c
T3028.4 ± 0.22c8.71 ± 0.34c42.6 ± 0.83d34.5 ± 0.63a14.2 ± 0.39a61.4 ± 0.94a
1028.2 ± 0.19c8.65 ± 0.04c42.4 ± 0.54d34.2 ± 0.47a14.1 ± 0.28a60.9 ± 1.19a
2026.1 ± 0.33d7.56 ± 0.08d40.1 ± 0.38e32.8 ± 0.26b12.8 ± 0.45b58.5 ± 0.84b
  1. Within the two columns of a parameter, means expressed by same letter are statistically non-significant (p > 0.05)
  2. DPPH 2,2-diphenyl-1-picrylhydrazyl, RP Reducing Power, TAC Total Antioxidant Capacity
  3. Detail of Treatments
  4. T1: Cow and buffalo yoghurt cooled from 43 °C to 25 °C in 1 h and finally cooled to 4-5 °C in another 1 h
  5. T2: Cow and buffalo yoghurt cooled from 43 °C to 18 °C in 1 h and finally cooled to 4-5 °C in another 1 h
  6. T3: Cow and buffalo yoghurt were cooled from 43 °C to 5 °C in 2 h