Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage

Changes in angiotensin-I converting enzyme (ACE)-inhibition (%) and IC₅₀ (the protein concentration resulting in 50% inhibition; mg/mL) values of control (NEY) and experimental (EY) low-fat yogurts during storage at 4°C for 28d. Numbers 1 to 28 following the yogurt types indicates storage period d 1 to 28. ^a–cMeans with different lowercase letters are different within each type of yogurt; ^A,Bmeans with different uppercase letters are different between each type of yogurt for a particular day of storage.

Changes in firmness (g) of control (NEY) and experimental (EY) low-fat yogurts during storage at 4°C for 28d. ^a–cMeans with different lowercase letters are different within each type of yogurt; ^A,Bmeans with different uppercase letters are different between each type of yogurt for a particular day of storage.

Changes in spontaneous whey separation (%) during storage of control (NEY) and experimental (EY) low-fat yogurts at 4°C for 28d. ^a,bMeans with different lowercase letters are different within each type of yogurt; ^A,Bmeans with different uppercase letters are different between each type of yogurt for a particular day of storage.

Storage modulus of control low-fat yogurt (NEY) during storage at 4°C for 28d, as a function of oscillatory frequency, carried out at 5°C. Reported data are means of 6 observations.

Storage modulus of experimental (EY) low-fat yogurt during storage at 4°C for 28d, as a function of oscillatory frequency, carried out at 5°C. Reported data are means of 6 observations.