Skip to the main content

Original scientific paper

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

Asuman Cinbas ; Food Engineering Department, Engineering College, Ondokuz Mayis University, TR-55139 Samsun, Turkey
Fehmi Yazici ; Food Engineering Department, Engineering College, Ondokuz Mayis University, TR-55139 Samsun, Turkey


Full text: english pdf 125 Kb

page 434-441

downloads: 1.946

cite


Abstract

In this research, physicochemical and sensory properties of blueberries and sugar added to yoghurts have been investigated on 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 on 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.

Keywords

blueberry; sugar; yoghurt; syneresis; storage time

Hrčak ID:

30421

URI

https://hrcak.srce.hr/30421

Publication date:

17.11.2008.

Article data in other languages: croatian

Visits: 3.335 *