Table 4 Texture profile analysis of functional frozen yogurt during storage

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41.3 ± 2.21^a

4.537 ± 0.01^a

0.17 ± 0.21^a

0.61 ± 0.01^a

4.5 ± 0.54^a

5.0 ± 0.27^a

FYC₄

47.2 ± 2.44^a

12.667 ± 0.78^b

0.33 ± 0.03^b

0.84 ± 0.04^b

6.3 ± 0.56^a

5.29 ± 0.81^a

FYC₈

56.00 ± 4.26^b

15.597 ± 1.21^b

0.44 ± 0.01^b

1.98 ± 0.61^b

8.6 ± 0.98^b

8.87 ± 1.21^b

FYC₁₂

67.00 ± 3.25^c

18.648 ± 2.23^c

2.08 ± 0.52^c

2.21 ± 0.81^b

8.9 ± 0.99^b

18.98 ± 3.21^c

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61.2 ± 2.20^a

38.016 ± 4.21^a

0.31 ± 0.25^a

0.21 ± 0.24^a

12.8 ± 1.21^a

12.68 ± 0.65^a

FYC₄

67.4 ± 3.21^a

45.558 ± 3.24^b

0.67 ± 0.31^b

1.08 ± 0.81^b

16.7 ± 0.09^b

18.04 ± 0.77^b

FYC₈

78.1 ± 5.29^b

49.718 ± 3.26^b

0.77 ± 0.81^b

1.26 ± 0.77^b

19.3 ± 0.98^b

24.25 ± 1.25^ab

FYC₁₂

92.4 ± 3.99^c

51.676 ± 2.61^b

2.06 ± 0.61^c

1.39 ± 0.45^b

21.2 ± 0.26^b

29.49 ± 1.34^c

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72.9 ± 3.24^a

40.97 ± 1.23^a

0.20 ± 0.01^a

2.07 ± 0.55^a

12.1 ± 0.87^a

22.40 ± 0.01^a

FYC₄

78.7 ± 2.22^b

41.655 ± 2.03^a

0.25 ± 0.24^b

2.22 ± 0.65^a

16.00 ± 0.29^a

26.91 ± 1.87^b

FYC₈

90.8 ± 4.54^ab

54.209 ± 3.21^b

0.26 ± 0.03^b

2.76 ± 0.09^b

29.1 ± 0.61^b

99.65 ± 2.45^c

FYC₁₂

168 ± 5.28^c

56.268 ± 4.24^b

0.32 ± 0.54^c

3.42 ± 0.24^ab

42.6 ± 1.21^c

117.42 ± 3.54^c

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80.5 ± 2.24^a

49.595 ± 2.32^a

0.29 ± 0.01^a

1.51 ± 0.99^a

24.1 ± 2.27^a

36.34 ± 2.23^a

FYC₄

94 ± 4.21^a

49.660 ± 1.28^a

0.39 ± 0.08^a

1.59 ± 0.45^a

44.2 ± 2.54^ab

65.51 ± 4.22^b

FYC₈

139.8 ± 4.54^b

56.652 ± 2.31^b

0.44 ± 0.06^b

1.74 ± 0.43^b

67.5 ± 4.27^b

101.96 ± 5.21^c

FYC₁₂

172.6 ± 5.25^c

57.512 ± 3.53^b

0.52 ± 0.05^b

1.79 ± 0.66^b

79.3 ± 4.21^c

126.10 ± 3.76^c