Physico-chemical, sensory and microbial quality of stirred yoghurt prepared with different fruit flavourings

Tarakci Z., Kucukoner E.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.41, no.2, pp.177-181, 2004 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 41 Issue: 2
  • Publication Date: 2004
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.177-181
  • Van Yüzüncü Yıl University Affiliated: No


Yoghurt with different fruit-flavours (Cornelian and Rose hip marmalade, grape molasses, date pulps, and Morello cherry) and control (without additive) was prepared and stored up to 10 days at 5degreesC. The fruit flavours were added at 7% (w/w) level. Yoghurt samples were analysed for physical, chemical, microbiological and sensory characteristics. The total bacterial count, coliform count, and yeast and mold counts were determined in yoghurt samples at 1, 6 and 10 days intervals. There were differences in the fat, ash, protein, total solids contents and titratable acidity (TA) for samples at I day of storage. There were marked differences in the protein and dry matter due to different flavour additives. Syneresis and TA increased over the storage period. The yoghurt containing grape molasses and Morello cherry had higher flavour scores than the product made using other flavourings. The total bacterial count was significantly higher in the yoghurt sample containing grape molasses. Yeast and mold count increased significantly during storage at 5degreesC.