Akademik Veri Yönetim Sistemi
2nd International Congress on Food Researches, Sivas, Türkiye, 16 - 18 Ekim 2023, ss.364-369
Fruit addition is one of the frequently applied methods to improve the existing properties of yogurt, which has an important place in terms of nutrition and health, and to offer a new product to the consumer. Fruit yogurt production is based on the addition of fruit, sugar and various additives to stirred yogurt. Kiwi, which is one of the fruits cultivated and produced in high quantities in our country in recent years, is preferred due to its positive effects on health and its unique taste and aroma. Banana, another fruit that consumers from all walks of life enjoy, attracts attention especially with its dietary fiber and potassium content. The use of fruits such as kiwi and banana in fruit yogurt production causes changes in microbiological and sensory properties by affecting the nutrients of the product. In this context, in the present study, the effect of kiwi and banana fruits added to yogurt in different ratios on microbiological and sensory properties during the storage period was investigated. It was observed that the effects of the fruit additions and storage times on the counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were not statistically significant (p>0.05). In contrast to, it was determined that fruit addition to yogurt caused statistically very significant (p<0.01) differences on appearance and general acceptability, while it caused statistically significant (p<0.05) differences on consistency (by mouth) and taste intensity. It was observed that the storage period caused statistically significant differences (p<0.01) in appearance, smell, taste intensity and overall acceptability. As a result of the present study, it was found that the combined use of kiwi and banana fruits in yogurt improved the sensory properties, but had variable effects on microbiological quality.