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This study sought to determine the physicochemical and sensory qualities of yogurt dressing prepared with different levels Aronia juice(0, 10, 20, 30, and 40%). As the amount of added Aronia juice increased, malic acid, acetic acid, and citric acid contents increased, although tartaric acid and lactic acid contents decreased. The viscosity of the control group(4,296.67 cP) was higher than those of the other groups(1,466.67~3,496.67 cP). The pH of the yogurt dressing containing 10% Aronia juice(3.83) was higher than those of the other groups(3.59~3.74). The sweetness of the yogurt dressing containing 10% Aronia juice(5.17 °Brix) was higher than the other groups(2.47~3.47 °Brix). Lightness decreased significantly, whereas a value and b value increased significantly with added levels of Aronia juice. DPPH radical scavenging activity of the control group was 7.42%, whereas those of the yogurt dressing samples with Aronia juice ranged from 26.30-69.86%. The sensory property results showed that the 20% Aronia juice added yogurt dressing group had the highest value in terms of color, thickness, taste, mouth feel, and overall acceptability. Overall, the results of this study indicates that the yogurt dressing containing 20% Aronia juice was the most preferred among the groups.

Quality Characteristics of Aronia (Aronia melanocarpa) Juice added Yogurt Dressing