Comparison and effect of plain and calcium fortified yogurt on glycemic responses, anthropometrics and metabolic biomarkers

Figures & data

Table 1. No. of dilutions.

Tube No.	1	2	3	4	5	6	7
Dilution	1:10	1:100	1:1000	1:10000	1:100000	1:1000000	1:10000000
Vol. of yogurt samples/ mL	0.1 (10^–1)	0.01 (10^–2)	0.001 (10^–3)	0.0001 (10^–4)	0.00001 (10^–5)	0.000001 (10^–6)	0.0000001 (10^–7)

Table 2. Total cholesterol analysis.

Variables	0	30	60	Mean
Cholesterol	5.65 ± 0.69	4.60 ± 0.58	5.50 ± 0.54	5.25 ± 0.6
LDL	3.59 ± 0.76	3.37 ± 0.66	3.25 ± 0.54	3.40 ± 0.65
HDL	1.02 ± 0.25	0.77 ± 0.20	0.55 ± 0.09	0.78 ± 0.18
Triglycerides	2.24 ± 0.80	2.02 ± 0.70	1.78 ± 0.65	2.01 ± 0.71

Table 3. Analysis of variance regarding tests between PY and CY.

Source	Df (Degree of freedom)	SS (Sum of Squares)	MS Mean-square)	F (F-statistic)	P (p-value)
BMI	2	1.599	.799	.899	.410
Blood Glucose	117	40274.617	20137.308	276.781	.000
Insulin Resistance	119	14964.717	7482.358	224.976	.000
HOMA_IR		2.885	1.443	9.835	.000
HbA1c		2.217	1.108	1.003	.370
OGTT		2526.050	1263.025	9.035	.000
Calcium		129.672	64.836	65.340	.000

Table 4. Physiochemical analysis of Yogurt.

Components	0	30	60
pH	4.5 ± 0.1	4.0 ± 0.1	3.7 ± 0.1
Acidity	4.2 ± 0.1	4.5 ± 0.1	4.9 ± 0.11
Crude protein	3.21 ± 0.21	4.22 ± 0.22	5.66 ± 0.24
Crude fiber	1.33 ± 0.23	1.42 ± 0.29	1.55 ± 0.32
Ash	0.82 ± 0.06	0.59 ± 0.05	0.39 ± 0.04
Syneresis	24.0 ± 4.25	42.0 ± 4.45	59.0 ± 3.65
Water holding capacity	82.0 ± 69.0	88.0 ± 70.0	92.5 ± 75.6
Viscosity	72.60 ± 0.14	69.60 ± 0.11	64.60 ± 0.08

Values are means ± standard deviation (N = 40).

Table 5. Micro biological analysis.

Storage period	Shop verbal count (10^10 c.f.u/mL)
0	2.72
30	2.60
60	2.32
Mean	2.30 ± 0.30