ZEKAİ TARAKÇI

Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt

Yoğurdun viskozite, serum ayrılması, L*, a* ve b* renk değerleri ve duyusal özellikleri üzerine Kivi marmeladı ilavesinin etkisi 7’şer gün arayla 21 gün boyunca analiz edilmiştir. Kontrol ve katkılı yoğurtların serum ayrılması ve viskozite karakterleri açısından istatistiksel olarak önemli farklılıklar gösterdiği belirlenmiştir (P

Anahtar Kelimeler:

viskozite, renk, kivi, marmelat, reolojik özelikler, duyusal değerlendirme, yoğurt

Meyveli yoğurdun reolojik karakterleri, renk değerleri ve duyusal kabul edilebilirlik özellikleri üzerine Kivi marmeladının etkisi

The effect of Kiwi marmalade on some chemical characteristics, viscosity, syneresis, and L*, a* and b* colour values and sensorial properties of yogurt were examined at a seven-day interval for 21 days. Significant differences were found between the control and flavoured yogurts with respect to syneresis and viscosity characteristics (P<0.05). The increasing amount of marmalade in yogurt resulted in a decrease in syneresis and L*, b* values of yogurt colour. However, increasing marmalade increased significantly (P<0.05) the values for a* colour, total solid, titratable acidity and viscosity. During the storage pH, syneresis and viscosity values of the yogurts decreased continuously (P<0.05). In conclusion, yogurts containing Kiwi marmalade were found to be acceptable with respect to overall acceptability.

Keywords:

viscosity, colour, kiwifruits, marmalade, rheological properties, sensory evaluation, yoghurt,

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