Production and evaluation of yogurt with concentrated grape juice

Fruit yogurt was prepared by adding concentrated grape juice (pekmez) CGJ, to milk. Optimum CGJ concentration and its influence on quality and fermentation process of yogurt were evaluated. The pH, titratable acidity, protein content, viscosity, whey syneresis, starter bacteria, mold and yeast count...

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Veröffentlicht in:	Journal of food science 1999-05, Vol.64 (3), p.530-532
Hauptverfasser:	Ozturk, B.A, Oner, M.D
Format:	Artikel
Sprache:	eng
Schlagworte:	bacteria Beverages Biological and medical sciences duration evaluation Fermentation Food additives food contamination Food industries Food microbiology food quality Food science Fruits Fundamental and applied biological sciences. Psychology fungi General aspects grape juice grape juice concentrate Milk and cheese industries. Ice creams pekmez protein content storage stability temperature titratable acidity viscosity whey yeasts Yogurt
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Beschreibung
Zusammenfassung:	Fruit yogurt was prepared by adding concentrated grape juice (pekmez) CGJ, to milk. Optimum CGJ concentration and its influence on quality and fermentation process of yogurt were evaluated. The pH, titratable acidity, protein content, viscosity, whey syneresis, starter bacteria, mold and yeast counts were determined weekly at 4 degrees C for 1 month. Addition of 10% CGJ provided desired sweetness. After 4h incubation of 5-10-15% CGJ-added yogurts the pH was 4.44, 4.98 and 5.90, respectively, and the control was pH 4.26. CGJ addition increased fermentation time and decreased viscosity. During storage, acidity of 10% CGJ-added yogurt remained lower (P < 0.05) than controls. CGJ did not affect (P > 0.05) protein content and molds or yeasts were not detected.
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1999.tb15077.x