Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product

Table 2

Chemical properties of synbiotic yogurt under specified conditions.

Treatment	Total solid	Protein	Fat	Color parameters
				I0-0th
I0-7th
I0-14th
I2.5-0th
I2.5-7th
I2.5-14th
I5-0th
I5-7th
I5-14th

I0-0th: inulin 0% -0th day; I0-7th: inulin 0% -7th day; I0-14th: inulin 0% -14th day; I2.5-0th: inulin 2.5% -0th day; I2.5-7th: inulin 2.5% -7th day; I2.5-14th: inulin 2.5% -14th day; I5-0th: inulin 5% -0th day; I5-7th: inulin 5% -7th day; I5-14th: inulin 5% -14th day.