Table 3
Changes in pH, titratable acidity, viscosity and lactic acid bacteria of yogurt added with hot water extracts of Welsh onion root during fermentation for 24 h at 37℃

	Time (h)	Control1)	WR50	WR100
pH	0	6.79±0.002)^dC3)	6.54±0.00^dB	6.52±0.00^dA
	8	6.03±0.01^cC	5.53± 0.01^cB	5.31±0.09^cA
	16	4.93±0.00^bB	4.48± 0.00^bA	4.43±0.00^bA
	24	4.50±0.00^aC	4.21± 0.00^aB	4.10±0.00^aA
Titratable acidity(%)	0	0.16±0.01^aA	0.19±0.02^aB	0.23±0.02^aC
	8	0.32±0.01^bA	0.54±0.01a^B	0.64±0.02^bC
	16	1.03±0.02^cA	1.19±0.02^B	1.26±0.00^cC
	24	1.25±0.00^dA	1.36±0.03^dB	1.48±0.00^dC
Viscosity (cp)	0	6.80±1.10^aA	7.20±0.89^aA	8.00±0.20^aA
	8	330.70±8.56^bA	359.90±1.20^bB	429.90±4.69^bC
	16	339.10±1.64^cA	383.10±7.60^cB	451.50±9.10^cC
	24	385.90±0.00^dB	439.90±8.49^dB	502.50±3.13^dC
Lactic acid bacteria (Log No. CFU/mL)	0	5.02±0.02^aA	5.01±0.02^aA	5.00±0.04^aA
	8	6.24±0.11^bA	6.71±0.10^bB	7.09±0.08^bC
	16	7.78±0.04^cA	8.00±0.04^cB	8.11±0.09^cB
	24	8.03±0.08^dA	8.26±0.37^cB	8.34±0.06^dB

Control, 2% skim milk prepared with distilled water; WR50, 50% Welsh onion root water extracts; WR100, 100% hot water extract of Welsh onion root.
Value are means±SD (n=3).
Means within each column (a-c) and each row (A-C) with no common superscripts are significantly different (p<0.05).