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Influence of Different Fruit Additives on Some Properties of Stirred Yoghurt During Storage

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Date

2004

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Abstract

In this study, stirred type yoghurt with rosehip, cornelian andmorello cherry (jam), grape (molasses), date (pulp) added and control set type yoghurt were produced and stored up to 10 days at 4 ± 1°C. Physico-chemical, microbiological properties and sensory quality of yoghurt samples were evaluated at day 1, 6 and 10 of storage. According to analysis during storage total solids were found to be 14.58-20.51%, fat 2.95-3.10%, protein 3.61-4.34%, ash content 0.82-1.08%, titratable acidity (TA) 1.27-1.62, and pH 3.93-4.29 were found during storage. Syneresis and TA increased over the storage period. Total mesophilic bacteria count were significantly different among yoghurt samples (p < 0.05). Moreover, mold and yeast count showed significant increase during storage period. Sensory evaluation showed that there were no statistical differences among the yoghurt samples.

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Source

Milchwissenschaft

Volume

59

Issue

3-4

Start Page

159

End Page

161