Table 3 pH, viscosity and sugar content of yogurt dressing with black cur rant

Composition (%)	Sample1)					F-value
	Control	BY5	BY10	BY15	BY20
	pH	3.50±0.022)a3)	3.15±0.01b	2.93±0.02c	2.88±0.12d		2.87±0.01d	1442.42***4)
Viscosity (cP)	4333.33±75.72a	3704.00±86.53b	3063.33±85.04c	2826.67±28.87d	2746.67±57.74d	275.85***
Sugar content (°Brix)	16.10±0.10e	18.03±0.21d	21.07±0.06c	24.00±0.00b	25.20±0.10a	3340.33***

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-dMeans with different superscripts within a row indicate significant differences (p<0.05).
^***p<.001.