The Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Phsico-Chemical and Sensory Properties of Yogurt
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 in...
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| Language: | English |
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Ankara University
2012-12-01
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| Series: | Journal of Agricultural Sciences |
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| Online Access: | https://dergipark.org.tr/tr/download/article-file/1543526 |
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| author | Hasan Temiz |
| author_facet | Hasan Temiz |
| author_sort | Hasan Temiz |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-9c74cb88ca2f42a698de2882b31f6e68 |
| institution | DOAJ |
| issn | 1300-7580 2148-9297 |
| language | English |
| publishDate | 2012-12-01 |
| publisher | Ankara University |
| record_format | Article |
| series | Journal of Agricultural Sciences |
| spelling | doaj-art-9c74cb88ca2f42a698de2882b31f6e682025-08-20T03:03:54ZengAnkara UniversityJournal of Agricultural Sciences1300-75802148-92972012-12-0118432933810.1501/Tarimbil_000000122145The Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Phsico-Chemical and Sensory Properties of YogurtHasan TemizThe 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.https://dergipark.org.tr/tr/download/article-file/1543526yogurtloquat marmaladesyneresisyogurtloquat marmaladesyneresisviscosity. |
| spellingShingle | Hasan Temiz The Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Phsico-Chemical and Sensory Properties of Yogurt Journal of Agricultural Sciences yogurt loquat marmalade syneresis yogurt loquat marmalade syneresis viscosity. |
| title | The Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Phsico-Chemical and Sensory Properties of Yogurt |
| title_full | The Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Phsico-Chemical and Sensory Properties of Yogurt |
| title_fullStr | The Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Phsico-Chemical and Sensory Properties of Yogurt |
| title_full_unstemmed | The Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Phsico-Chemical and Sensory Properties of Yogurt |
| title_short | The Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Phsico-Chemical and Sensory Properties of Yogurt |
| title_sort | effect of loquat fruit eriobotrya japonica marmalade addition and storage time on phsico chemical and sensory properties of yogurt |
| topic | yogurt loquat marmalade syneresis yogurt loquat marmalade syneresis viscosity. |
| url | https://dergipark.org.tr/tr/download/article-file/1543526 |
| work_keys_str_mv | AT hasantemiz theeffectofloquatfruiteriobotryajaponicamarmaladeadditionandstoragetimeonphsicochemicalandsensorypropertiesofyogurt AT hasantemiz effectofloquatfruiteriobotryajaponicamarmaladeadditionandstoragetimeonphsicochemicalandsensorypropertiesofyogurt |