Physicochemical and Organoleptic Properties of Yogurt with Cornelian Cherry Paste

Abstract

Stirred-type fruit-flavored yogurt was made by adding cornelian cherry paste and sugar at different ratios. The effects of the paste and sugar addition on the physicochemical and organoleptic properties of yogurt were examined. The titratable acidity, pH, viscosity, whey separation, and organoleptic properties of experimental yogurts were determined at weekly intervals for 21 days. Statistically significant differences were found between the control and fruit-flavored yogurts in terms of viscosity and whey separation. The addition of the fruit paste and sugar to yogurt resulted in an increase in the whey separation, and a decrease in the viscosity. During the storage, the values of the titratable acidity, viscosity and whey separations of experimental yogurts increased, while pH of the yogurts decreased significantly (P < 0.01). Yogurt with 10 kg/100 kg fruit paste and 10 kg/100 kg sugar was more acceptable and high scored with respect to overall acceptability value by panelists; however the result was not significant statistically.

Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt

“…The titratable acidity was determined by the potentiometric method according to the IDF standard (IDF, 1991) and expressed as the lactic acid %. Yogurt syneresis was determined by the centrifugation method of Celik, Bakırcı, and Ş at (2006), with several modifications. Twenty grams of yogurt were centrifuged at 16800 Â g for 20 min at 4 C using a Megafuge 11 R centrifuge (Thermo Fischer Scientific, Waltham, MA, USA).…”

Physicochemical, rheological and stability characterization of a caramel flavored yogurt

“…Flavored yogurts are common food beverages in which different studies have been conducted with new ways to flavored it, by the addition of banana fruit (Bakirci & Kavaz, 2008), cherry paste (Celik, Bakirci, & Ş at, 2006), jam (Rojas-Castro, Chacón-Villalobos, & Pineda-Castro, 2007) and syrup (Gad, Kholif, & Sayed, 2010). Furthermore, many studies have been carried out to know the influence of different ingredients on the flow and physicochemical properties of yogurt, such as pectin and fruit concentrates (Ramaswamy & Basak, 1992), dry matter (Rohm & Schmid, 1993), milk fat, protein and hydrocolloids (Gad et al, 2010;Keogh & O'Kennedy, 1998), calcium salts (Vélez-Ruiz & Rivas, 2001), fiber (Díaz-Jiménez, Sosa-Morales, & Vélez-Ruiz, 2004), minerals (Achanta, Aryana, & Boeneke, 2006), skim milk powder and stabilizers (Duarte-Teles & Hickmann-Flores, 2007), and dietary fiber (Ramirez-Santiago, Ramos-Solis, Lobato-Calleros, Peña-Valdivia, & Vernon-Carter, 2010), among others.…”

Morphological and Biochemical Characteristics of Fruits of Different Cornelian Cherry (Cornus mas L.) Genotypes from Spontaneous Flora

“…Over the last decades, breeding and selection programs have been initiated in several countries, aimed at obtaining high yield genotypes with large fruits and high yields (Bijelic et al, 2012). In Turkey, cornelian cherry fruits are consumed fresh or processed in various products such as syrup/fruit juice, jam, marmalade, pestil (cornelian cherry fruit paste), sherbet or in dry form (Celik et al, 2006). In Serbia, cornelian cherry jam is of high interest for diabetes patients (Bijelic et al, 2011a).…”

“…In recent years, an increasing attention has been paid by consumers to lesser known fruits, such as cornelian cherry, which possess unusual flavour, and which are rich in antioxidants and anthocyanins. C. mas fruits have been used for the treatment of gastrointestinal disorder and diarrhoea (Celik and Bakirci, 2006). Collection and study of cornelian cherry genotypes, introduction of best selections in commercial production, and preservation of genetic variability are activities that could improve the existing fruit gene pool (Demir et al, 2003;Ercisli et al, 2006;Brindza et al, 2009;Bijelic et al, 2011Bijelic et al, , 2016.…”