Table 1. Moisture and crude protein of yoghurt formulated with various levels of sangria syrup

Traits	Control	Sangria syrup (%)
		5	10	15
Moisture (%)	82.83±0.01	81.51±2.13	81.34±2.18	80.41±2.99
Crude protein (%)	3.27±0.04a	3.19±0.11b	3.01±0.08c	2.86±0.02d

All values are mean±SD.
Mean in the same row with different letters are significantly different (p<0.05).