Table 2 Effect of storage temperature on antioxidant capacity of yoghurt

0

26.4 ± 0.22^c

8.11 ± 0.34^d

39.8 ± 0.83^d

32.3 ± 0.63^a

13.1 ± 0.39^b

59.4 ± 0.94^a

10

25.3 ± 0.15^c

7.61 ± 0.13^d

38.9 ± 0.57^d

31.6 ± 0.48^b

11.2 ± 0.73^b

57.3 ± 1.29^b

20

21.5 ± 0.36^e

3.22 ± 0.16^e

28.1 ± 0.33^f

24.2 ± 0.61^c

8.51 ± 0.24^c

48.6 ± 0.44^d

0

28.1 ± 0.22^c

8.65 ± 0.34^c

41.9 ± 0.83^d

34.2 ± 0.63^a

13.8 ± 0.39^a

60.9 ± 0.94^a

10

28.1 ± 0.17^c

8.63 ± 0.14^c

42.1 ± 0.77^d

33.7 ± 0.48^a

13.9 ± 0.16^a

60.1 ± 0.72^a

20

22.2 ± 0.15^d

7.51 ± 0.12^d

38.8 ± 0.68^e

31.8 ± 0.55^b

11.8 ± 0.21^b

56.3 ± 1.12^c

0

28.4 ± 0.22^c

8.71 ± 0.34^c

42.6 ± 0.83^d

34.5 ± 0.63^a

14.2 ± 0.39^a

61.4 ± 0.94^a

10

28.2 ± 0.19^c

8.65 ± 0.04^c

42.4 ± 0.54^d

34.2 ± 0.47^a

14.1 ± 0.28^a

60.9 ± 1.19^a

20

26.1 ± 0.33^d

7.56 ± 0.08^d

40.1 ± 0.38^e

32.8 ± 0.26^b

12.8 ± 0.45^b

58.5 ± 0.84^b