- Tarım Bilimleri Dergisi
- Vol: 18 Issue: 4
- The Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Phsico-Chemi...
The Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Phsico-Chemical and Sensory Properties of Yogurt
Authors : Hasan TEMİZ
Pages : 329-338
Doi:10.1501/Tarimbil_0000001221
View : 10 | Download : 3
Publication Date : 2012-12-04
Article Type : Research
Abstract : 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. T he increasing of marmalade levels significantly decreased t itratable 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. I n the production of fruit flavored yogurts, 15% marmalade would be recommended.Keywords : Yogurt, loquat marmalade, syneresis, viscosity.