Wuetal.(2001) demonstratedthatwaterholdingcapacitywas
relatedtotheabilityoftheproteinstoretainwaterwithintheyo-
gurtstructure.Theseresearchersfurthersuggestedthatfatglob-
ulesinthemilkmayalsoplayanimportantroleinretaining
water.Inthisstudy,plainyogurtsdemonstratedsignificantlyhigh-
erwaterholdingcapacitycomparedtostirredfruityogurts,possi-
blyreflectingthehigherproteinandfatcontentoftheplainyogurt
comparedtofruityogurt(Table2).