Production and Sensory, Textural, Physicochemical Properties of Flavored Spreadable Yogurt

In this study, yogurt was initially flavored with some fruits and herbs groups. The consistency of yogurt was increased by filtration and some stabilizers in order to give spreadable structure. The yogurt samples were analyzed on days 1, 10 and 20 during storage at 4 °C. Dry matter, pH, water holding capacity, a w and viscosity content of yogurt samples changed from 28.01% to 33.70%, 4.69 to 4.91, 88.44% to 96.10%, 0.856 to 0.960, 27.18P to 218.83P, respectively. Texture profile analysis demonstrated that the hardness, adhesiveness, cohesiveness and fracturability of yogurts significantly showed differences. Color characteristics (L*, a*, b*) are varied according to the kinds of fruits and herbs used in yogurt. As a result of the organoleptic evaluations, cherry added yogurt sample had the highest overall acceptability. A mean score between five and six indicated that the sample product was like accepted. Yogurt samples get spreadable properties. According to these results, yogurt can become more attractive for children. It is also thought this application will increase yogurt consumption and be an important improvement in people's nutrition with a different consumption.