Influence of Kiwi Marmalade on the Rheology Characteristics, Color Values and Sensorial Acceptability of Fruit Yogurt

Abstract

The effect of Kiwi marmalade on some chemical characteristics, viscosity, syneresis, and L*, a* and b* colour values and sensorial properties of yogurt were examined at a seven-day interval for 21 days. Significant differences were found between the control and flavoured yogurts with respect to syneresis and viscosity characteristics (P<0.05). The increasing amount of marmalade in yogurt resulted in a decrease in syneresis and L*, b* values of yogurt colour. However, increasing marmalade increased significantly (P<0.05) the values for a* colour, total solid, titratable acidity and viscosity. During the storage pH, syneresis and viscosity values of the yogurts decreased continuously (P<0.05). In conclusion, yogurts containing Kiwi marmalade were found to be acceptable with respect to overall acceptability.