Table 2 Chemical composition of yogur t dressing with black currant

Composition (%)	Sample1)					F-value
	Control	BY5	BY10	BY15	BY20
	Moisture	76.13±0.812)a3)	74.50±0.6b	73.39±0.54c	71.27±0.25d		68.85±0.51e	73.31***4)
Crude protein	3.88±0.03a	3.76±0.01b	3.65±0.04c	3.41±0.01d	3.44±0.02e	198.69***
Crude lipid	3.56±0.04a	3.45±0.05b	3.42±0.01bc	3.39±0.01c	3.37±0.01c	20.40***
Crude ash	1.43±0.01e	1.46±0.01d	1.51±0.01c	1.53±0.01b	1.58±0.00a	120.95***
Carbohydrate	14.99±0.78e	16.83±0.66d	18.03±0.53c	20.30±0.24b	22.75±0.52a	82.75***

Control, yogurt dressing added with black currant; BY5, yogurt dressing added with 50% black currant; BY10, yogurt dressing added with 10% black currant; BY15, yogurt dressing added with 15% black currant; BY20, yogurt dressing added with 20% black currant.
Mean±SD triplicate determinations.
^a-eMeans with different superscripts within a row indicate significant differences (p<0.05).
^***p<.001.