Effect of the Addition of Blueberries on Selected Physicochemical and Sensory Properties of Yoghurts

Cinbas A., Yazıcı F.

FOOD TECHNOLOGY AND BIOTECHNOLOGY, cilt.46, sa.4, ss.434-441, 2008 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 46 Sayı: 4
  • Basım Tarihi: 2008
  • Dergi Adı: FOOD TECHNOLOGY AND BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.434-441
  • Anahtar Kelimeler: blueberry, sugar, yoghurt, syneresis, storage time, ANTIOXIDANT CAPACITY, CONSUMPTION, JUICE
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

In this research, physicochemical and sensory properties of blueberries and sugar added to yoghurts have been investigated oil the first, 10th and 20th day of storage in refrigerator. Samples were analyzed for pH, total solids, protein, fat, ash, viscosity, syneresis, Hunter's L, a, and b values, flavour, body, texture, appearance and colour. Blueberry and sugar mass fractions and storage time had a significant effect oil the physicochemical and sensory properties of yoghurts. The addition of blueberries to yoghurt formula resulted in an increase in the syneresis and a decrease in the pH, fat, protein, ash, viscosity and whiteness values. The addition of sugar improved only the flavour of yoghurts. Panelists favoured samples with 25 % blueberries and 4 % Sugar in terms of flavour, body, texture, appearance and colour.