Akademik Veri Yönetim Sistemi
International Symposium on Advanced Engineering Technologies, Kahramanmaraş, Türkiye, 2 - 04 Mayıs 2019, ss.954-957
Yogurt is a dairy food, which has a very important place in human health, by adding the appropriate fruits to yogurt in different stages either in the form of syrup, juice, pulp or jam according to the production method, the nutritional value and functional properties of yogurt are increased and thus, a more attractive product is obtained for consumers. Fruits such as strawberries, raspberries, apricots, peaches and bananas are mostly used during the production of fruit yogurt, which differs from plain yogurt production in terms of the ingredients and method used. In case the fresh fruit used in fruit yogurt production cannot be found in the desired standard quality except for its own season, fruit preparations with added preservatives, with or without added sugar addition are used. In this review, fruit yogurt production process, the fruits used and preparation methods are provided.