Augmenting yogurt quality attributes through hydrocolloidal gums.

Among all the treatments, an increasing trend in the syneresis percentages was observed from Day 0 (38%) to the 21th day of storage (71.42%) ( Figure 2 ).

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Flavor scores showed a decreasing trend during 21 days of storage and values decreased from 7.57 to 6.21 from 0 to 21st day of storage.

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Similarly, cohesiveness results also showed that variations were highly significant among treatments and storage days.

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