Chemical characteristics Different types of fruit yoghurt 5% fruit juice 5% fruit juice 5% fruit juice P S1 O1 G1 LoS P S2 O2 G2 LoS P S3 O3 G3 LoS Moisture (%) 74.03 74.06 74.30 73.59 ** 74.03 74.19 74.66 73.21 ** 74.03 74.29 75.12 72.82 ** Total solids (%) 25.97 25.94 25.69 26.40 ** 25.97 25.81 25.33 26.78 ** 25.97 25.70 24.79 27.17 ** Acidity (%) 0.66 0.78 0.77 0.74 NS 0.66 0.79 0.78 0.75 NS 0.66 0.81 0.79 0.77 NS Fat (g) 4.5 4.3 4.27 4.27 ** 4.5 4.1 4.05 4.05 ** 4.5 3.9 3.82 3.82 ** Protein (g) 3.5 3.36 3.33 3.33 * 3.5 3.22 3.16 3.16 * 3.5 3.08 3.00 3.00 * CHO (g) 16.60 16.83 16.64 17.37 ** 16.60 17.06 16.68 18.14 ** 16.60 17.29 16.72 18.91 ** Ash (%) 0.71 0.67 0.68 0.69 ** 0.71 0.64 0.66 0.68 ** 0.71 0.62 0.64 0.67 ** P=plain, S1, O1, G1 = 5% of strawberry, orange and grape juice respectively, S2, O2, G2 = 10% of strawberry, orange and grape juice respectively, S3, O3, G3 = 15% of strawberry, orange and grape juice respectively, LoS= Level of significance, * = significant at 1% level, ** = significant at 5% level, NS= Non significant

Table 3: Effect of chemical characteristics on quality of plain and different types of fruit yoghurt.