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The Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Physico-Chemical and Sensory Properties of Yogurt

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dc.authorscopusid16239847300
dc.authorscopusid55972182800
dc.authorscopusid25230100800
dc.authorscopusid35218658600
dc.contributor.authorTemiz, H.
dc.contributor.authorTarakçi, Z.
dc.contributor.authorKaradeniz, T.
dc.contributor.authorBak, T.
dc.date.accessioned2025-12-10T22:17:43Z
dc.date.issued2012
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Temiz] Hasan, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Tarakçi] Zekai, Department of Food Engineering, Ordu Üniversitesi, Ordu, Turkey; [Karadeniz] Turan, Department of Horticulture, Ordu Üniversitesi, Ordu, Turkey; [Bak] Tuba, Department of Horticulture, Ordu Üniversitesi, Ordu, Turkeyen_US
dc.description.abstractThe objective of this study was to investigate the physico-chemical and sensorial changes during storage period in yogurts that were manufactured by adding loquat fruit (Eriobotrya japonica) marmalade at 4 different ratios (5%, 10%, 15%, 20%). The pH and yellowness/blueness (b*) values of yogurts increased with increasing marmalade ratios, whereas titratable acidity, viscosity, syneresis, redness (a*) and lightness (L*) values decreased. The pH and viscosity values of the yogurts decreased continuously through storage. Yogurts containing loquat marmalade were overall acceptable in terms of sensory characteristics. The production of fruit flavoured yogurts by adding 15% marmalade would be recommended.en_US
dc.identifier.doi10.1501/tarimbil_0000001221
dc.identifier.endpage338en_US
dc.identifier.issn1300-7580
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84877298446
dc.identifier.scopusqualityQ3
dc.identifier.startpage329en_US
dc.identifier.urihttps://doi.org/10.1501/tarimbil_0000001221
dc.identifier.urihttps://hdl.handle.net/20.500.12712/35103
dc.identifier.volume18en_US
dc.identifier.wosqualityQ3
dc.language.isoenen_US
dc.publisherAnkara University Tandogan Ankara 06100en_US
dc.relation.ispartofJournal of Agricultural Sciences-Tarim Bilimleri Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectLoquat Marmaladeen_US
dc.subjectSyneresisen_US
dc.subjectViscosityen_US
dc.subjectYogurten_US
dc.titleThe Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Physico-Chemical and Sensory Properties of Yogurten_US
dc.title.alternativeYoğurdun Fiziko-Kimyasal ve Duyusal Özellikleri Üzerine Yenidünya (Eriobotrya japonica) Marmeladı İlavesi ve Depolama Süresinin Etkisien_US
dc.typeArticleen_US
dspace.entity.typePublication

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