Table 3 pH, acidity, viscosity and viable cell counts of lactic acid bacteria of 24 hour incubated sugar, short grain rice powder, short grain puffed rice powder, long grain rice powder and long grain puffed rice powder yoghurt at 42°C

	pH	Acidity (%)	Viscosity (cP)	Cell counts (log CFU/ mL)
Sugar	4.931)^a2)	1.01^d	795^c	8.58^b
Short grain rice powder	4.43^b	1.31^c	742^c	8.19^d
Short grain puffed rice powder	4.49^b	1.51^b	1,684^a	8.40^c
Long grain rice powder	4.15^c	1.46^b	610^d	8.57^b
Long grain puffed rice powder	3.91^d	1.75^a	1,280^b	8.91^a

Each number is a mean of 5 observations.
^a-dMeans within a column not followed by the same letter are significantly different at p<0.05.