EFFECT of CHERRY LAUREL MARMALADE on PHYSICOCHEMICAL and SENSORIAL CHARACTERISTICS of THE STIRRED YOGURT DURING STORAGE TIME

The objective of this study was to investigate the effect of Cherry laurel marmalade (0%, 5%, 10%, 15%, and 20%) on the physico-chemical and sensorial characteristics of yogurts during the storage time. Increasing marmalade concentrations into the yogurts affected titratable acidity, a* values and overall acceptability positively, and viscosity, syneresis and L* values negatively. During storage time pH, viscosity, syneresis, b* values, flavour and overall acceptability scores ( P<0.05) decreased significantly compared to control, while titratable acidity and a* values ( P<0.05) increased significantly. When compared to L* values at the end of storage time with the first day L* values, at the marmalade added samples were observed an increasing but, at the control samples a decreasing were observed. 15% cherry laurel marmalade would be recommended in the production of fruit yogurts.