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Production and Evaluation of Yogurt with Concentrated Grape Juice
Author(s) -
Öztürk B. A.,
Öner M. D.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15077.x
Subject(s) - syneresis , food science , titratable acid , chemistry , sweetness , starter , fermentation , yeast , sugar , biochemistry
Fruit yogurt was prepared by adding concentrated grape juice (pekmez) CGJ, to milk. Optimum CGJ concentration and its influence on quality and fermentation process of yogurt were evaluated. The pH, titratable acidity, protein content, viscosity, whey syneresis, starter bacteria, mold and yeast counts were determined weekly at 4°C for 1 month. Addition of 10% CGJ provided desired sweetness. After 4h incubation of 5–10–15% CGJ‐added yogurts the pH was 4.44, 4.98 and 5.90, respectively, and the control was pH 4.26. CGJ addition increased fermentation time and decreased viscosity. During storage, acidity of 10% CGJ‐added yogurt remained lower (P<0.05) than controls. CGJ did not affect (P>0.05) protein content and molds or yeasts were not detected.