These properties are given inTable 1. Variation in type and
amount of prebiotics did not affect titratable acidity, pH and
syneresis of the samples.Guven et al. (2005)also found that the
titratable acidity and pH values of the set-type low-fat yoghurt
added with 1e3 g inulin/100 mL milk were not significantly
different possibly due to no adverse change in activity of yoghurt
starter bacteria (Barrantes, Tamime, Davies, & Barclay, 1994). Contrastingly, some other physical properties were significantly
(p0.05) affected, i.e., with the lower or higher values when
compared to those values of the control.