Table 2. pH, color of yoghurt formulated with various levels of sangria syrup

Traits		Control	Sangria syrup (%)
			5	10	15
pH		4.29±0.01a	4.23±0.02b	4.19±0.01c	4.16±0.01d
Color	CIE L*	89.64±0.22a	78.88±0.05b	72.92±0.13c	68.84±0.05d
	CIE a*	0.06±0.05d	6.95±0.13c	9.58±0.41b	11.58±0.13a
	CIE b*	7.46±0.33a	2.95±0.06b	1.00±0.12c	0.04±0.05d

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