Physicochemical and Organoleptic Properties of Yogurt with Cornelian Cherry Paste

Figures & data

Figure 1 The titratable acidity of the experimental yogurts during storage at 4°C for 21 days: (♦) control; ( ) 5 kg/100 litre fruit paste and 10 kg/100 litre sugar; (Δ) 5 kg/100 litre fruit paste and 15 kg/100 litre sugar; (×) 10 kg/100 litre fruit paste and 10 kg/100 litre sugar; (*) 10 kg/100 litre fruit paste and 15 kg/100 litre sugar; (•) 15 kg/100 litre fruit paste and 10 kg/100 litre sugar; (+) 15 kg/100 litre fruit paste and 15 kg/100 litre sugar.

Table 1 Mean values of the physical and chemical properties of the experimental yogurts.*

	Titratable acidity (La)	pH	Whey separation (ml/100 ml)	Viscosity (cP)
Yogurt types **
Control	1.15a	4.10a	41.52b	5215.0a
Fruit-flavored yogurt	1.15a	4.02a	46.61a	4314.6b
Note: *Significant differences were obtained between mean values marked with different letter in the same column. **mean of all (A, B, C, D, and E) fruit flavoured yogurts.
Levels of paste addition
5 kg/100 litre	1.16a	4.04a	45.61c	4465.6a
10 kg/100 litre	1.15a	4.02b	46.77b	4356.3b
15 kg/100 litre	1.15a	4.00c	47.47a	4121.9c
Levels of sugar addition
10 kg/100 litre	1.20 a	4.01b	45.14b	4587.5a
15 kg/100 litre	1.10 b	4.03a	48.09a	4041.7b

Figure 2 Whey separation of the experimental yogurts during storage at 4°C for 21 days: (♦) control; ( ) 5 kg/100 litre fruit paste and 10% sugar; (Δ) 5 kg/100 litre fruit paste and 15 kg/100 litre sugar; (×) 10 kg/100 litre fruit paste and 10 kg/100 litre sugar; (*) 10 kg/100 litre fruit paste and 15 kg/100 litre sugar; (•) 15 kg/100 litre fruit paste and 10 kg/100 litre sugar; (+) 15 kg/100 litre fruit paste and 15 kg/100 litre sugar.

Figure 3 Viscosity of the experimental yogurts during storage at 4°C for 21 days: (♦) control; (□) 5 kg/100 litre fruit paste and 10 kg/100 litre sugar; (Δ) 5 kg/100 litre fruit paste and 15 kg/100 litre sugar; (×) 10 kg/100 litre fruit paste and 10 kg/100 litre sugar; (*) 10 kg/100 litre fruit paste and 15 kg/100 litre sugar; (•) 15 kg/100 litre fruit paste and 10 kg/100 litre sugar; (+) 15 kg/100 litre fruit paste and 15 kg/100 litre sugar.

Table 2 Mean values of the organoleptic properties of fruit-flavored yogurts (n = 8).*

	AP	CS	CM	OD	TI	PF	PS	OA ^1
Levels of paste addition
5 kg/100 litre	3.03^b	2.82^b	2.62^b	4.08	3.13	3.06^b	3.35	22.09^b
10 kg/100 litre	4.00^a	3.76a	3.73a	4.16	3.39	4.04a	3.84	26.92a
15 kg/100 litre	4.08a	3.73a	2.92^ab	4.33	3.42	3.92a	3.65	26.05a
Note: *Significant differences were obtained between mean values marked with different letter in the same column, n: number of panelists, 1: sum of the scores of the parameters judged; AP: appearance; CS: consistency (by spoon); CM: consistency (by mouth); OD: odor; TI: taste intensity; PF: perceived fruit; PS: perceived sweetness; OA: overall acceptability.
Levels of sugar addition
10 kg/100 litre	3.96	3.61	2.89	4.29	3.35	3.73	3.47	25.30
15 kg/100 litre	3.46	3.24	3.28	4.08	3.28	3.61	3.73	24.68