The effect of loquat fruit (Eriobotrya japonica) marmalade addition and storage time on phsico-chemical and sensory properties of yogurt

Bu çalışmanın amacı, farklı düzeylerde yenidünya marmeladı katılmış yoğurtlarda depolama süresince meydana gelen fiziko-kimyasal ve duyusal değişiklikleri incelemektir. Yoğurtlar %5, %10, %15 ve %20 düzeyinde marmelat ilavesiyle üretilmiştir. Marmelat oranının artırılması yoğurtların titrasyon asitliği, viskozite, serum ayrışması, kırmızılık (a*) ve beyazlık (L*) değerlerini azaltırken, pH ve sarılık/mavilik (b*) değerlerini artırmıştır. Depolama süresince pH ve viskozite değerleri sürekli olarak azalmıştır. Yenidünya marmeladı ilavesi ile üretilmiş yoğurtlar duyusal olarak genel kabul edilebilir bulunmuş ve meyveli yoğurtların üretiminde %15 marmelat ilavesi önerilmiştir.

Yoğurdun fiziko-kimyasal ve duyusal özellikleri üzerine Yenidünya (Eriobotrya japonica) marmeladı ilavesi ve depolama süresinin etkisi

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

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