The objective of this study was to investigate the effect of loquat fruit (Eriobotrya japonica) marmalade at different levels on the physico-chemical and sensorial characteristics of yogurts during the storage period. Yogurts were manufactured with added of marmalade at 0% (control), 5%, 10%, 15% and 20% levels. The increasing of marmalade levels significantly decreased titratable acidity, viscosity, syneresis, a* and L* values of yogurt, while pH and b* values significantly increased (P<0.05). During the storage pH and viscosity values of the yogurts decreased continuously (P<0.05). Yogurts containing loquat marmalade were acceptable for overall acceptability. In the production of fruit flavored yogurts, 15% marmalade would be recommended.

The objective of this study was to investigate the physico-chemical and sensorial changes during storage period in yogurts that were manufactured by adding loquat fruit (Eriobotrya japonica) marmalade at 4 different ratios (5%, 10%, 15%, 20%). The pH and yellowness/blueness (b*) values of yogurts increased with increasing marmalade ratios, whereas titratable acidity, viscosity, syneresis, redness (a*) and lightness (L*) values decreased. The pH and viscosity values of the yogurts decreased continuously through storage. Yogurts containing loquat marmalade were overall acceptable in terms of sensory characteristics. The production of fruit flavoured yogurts by adding 15% marmalade would be recommended.