Table 3. Changes in viscosity (cP) of curd yogurt fortified with different amounts of carrot powder during fermentation

Fermentation time (h)	Carrot powder (%)
	0	3	6	9
0	22.47±0.131)c2)NS3)	22.96±0.15d	23.29±0.190d	24.08±0.18d
6	3,261.25±237.57bC4)	3,333.33±428.82cBC	3,533.75±486.96cB	3,920.83±297.37cA
12	3,692.50±291.01aB	3,781.67±242.37bB	3,883.33±596.27bAB	4,112.50±405.81bA
24	3,764.16±447.79aD	4,091.67±253.38aC	4,319.17±399.58aB	4,553.33±180.33aA

All values are mean±SD (n=3).
Means with different superscript letters (^a-d) in the same column are significantly different at p<0.05 by Duncan’s multiple range test.
^NS, not significant.
Means with different superscript letters (^A-D) in the same row are significantly different at p<0.05 by Duncan’s multiple range test.