Table 5 Organic acid of yogur t dressing with black cur rant

Organic acid (ppm)	Sample1)					F-value
	Control	BY5	BY10	BY15	BY20
	Citric acid	121.41±0.172)e3)	479.72±3.97d	909.80±4.21c	980.61±6.51b		1,498.65±0.64a	53,855.9***4)
Tartaric acid	190.32±0.12a	94.31±0.15b	90.57±0.38c	82.15±2.53d	79.04±0.07e	4,974.20***
Malic acid	37.68±0.75e	86.39±1.07d	130.74±8.53c	143.62±3.48b	161.17±1.17a	413.24***
Succinic acid	0.00±0.00e	25.16±1.06d	119.41±6.60c	135.52±1.85b	201.05±0.29a	2,132.81***
Lactic acid	644.23±20.70a	603.45±8.02b	599.17±11.60b	546.89±0.23c	433.28±6.42d	149.19***
Acetic acid	1,057.05±21.38e	1,251.81±11.41d	2,175.94±35.07c	2,379.71±9.24b	2,726.02±6.90a	418.76***

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.