The Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Phsico-Chemical and Sensory Properties of Yogurt

  The objective of this study was to investigate the effect of loquat fruit insert ignore into journalissuearticles values( Eriobotrya japonica ); marmalade at different levels on the physico-chemical and sensorial characteristics of yogurts during the storage period. Yogurts were manufactured with added of marmalade at 0% insert ignore into journalissuearticles values(control);, 5%, 10%, 15% and 20% levels. T he increasing of marmalade levels significantly decreased t itratable acidity, viscosity, syneresis, a* and L* values of yogurt, while pH and b* values significantly increased insert ignore into journalissuearticles values(P<0.05); . During the storage pH and viscosity values of the yogurts decreased continuously insert ignore into journalissuearticles values(P<0.05);. Yogurts containing loquat marmalade were acceptable for overall acceptability. I n the production of fruit flavored yogurts, 15% marmalade would be recommended.