Table 5 Moisture contents of ice cream samples before and after aging.

From: Study of alginate-encapsulated phycoerythrin in promoting the biological activity of synbiotic ice cream with Lactobacillus casei

 

C

LBA

LPBA

LAA

LPAA

Day 1

66.45 ± 0.093 (a)A

66.36 ± 0.051 (a)A

66.02 ± 0.055 (b)A

66.38 ± 0.07 (a)A

65.98 ± 0.031 (b)A

Two weeks

66.18 ± 0.04 (a)B

66.17 ± 0.015 (a)AB

65.77 ± 0.083 (b)AB

66.15 ± 0.02 (a)AB

65.73 ± 0.11 (b)AB

Four weeks

66.00 ± 0.034 (a)BC

66.04 ± 0.07 (a)BC

65.61 ± 0.06 (b)BC

65.98 ± 0.06 (a)BC

65.67 ± 0.08 (b)B

Six weeks

65.82 ± 0.06 (a)CD

65.85 ± 0.11 (a)CD

65.36 ± 0.016 (b)CD

65.82 ± 0.04 (a)CD

65.43 ± 0.02 (b)BC

Eight weeks

65.70 ± 0052 (a)D

65.70 ± 0.34 (a)D

65.18 ± 0.041 (b)D

65.73 ± 0.02 (a)D

65.17 ± 0.02 (b)C

  1. C Control sample, LBA Probiotic sample before aging, LPBA Synbiotic sample before aging, LAA Probiotic sample after aging, LPAA Synbiotic sample after aging. Small and capital letters show the significant differences of mean in the rows and columns (P < 0.05).
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