lentil flour also resulted in faste

lentil flour also resulted in faster acidification but this only became
significant after 2.5 h of incubation. Milk has greater buffering
capacity in comparison with lentil flour (Table 1). Therefore, the
greater acidification rates in products supplemented with lentil flour
could have been simply due to their lower buffering capacity when
compared to corresponding skim-milk-supplemented yogurts. This is
not the case however, when the data with lentil flour are compared to
the control. The latter suggests that growth of the yogurt strains could
have been stimulated by lentil flour, and viable counts were carried
out on the products.