Studying the effect of adding sweet orange (Citrus sinensis) marmalade to the yogurt based milk on fruit flaveored yogurt quality characteristice

The current study was conducted to determine the effect of adding different ratios of orange marmalade on physico-chemical, rheological and sensory properties of the yogurt that produced by using the whole bovine milk with pH 6.7 and total acidity 0.16% which divided into four treatments: (T2, T3, T4) with adding orange marmalade in ratios (2.5, 5.0 and 7.5%) respectively beside control treatment (T). Physiochemical tests included determine the percentage of moisture, fat, protein, carbohydrates and ash as well total acidity and pH value. Rheological test included viscosity, whey exudation and water holding capacity, as well as sensory evaluation. These tests were carried out during the storage period at (5±1) Co for (1, 7 and 14 day) of the production. The added amount of orange marmalade compared to control treatment (T1) and the increase was observed with storage except for the percentage of carbohydrates that decreased. Also results showed an increase in the percentage of total. Acidity and decrease in pH of the added treatments directly after manufacturing and with storage. The results showed a decrease in the values of whey exudation, increased percentage of water holding capacity and viscosity of marmalade addition treatments. Results of sensory evaluation showed decreased Marmalade treatments scores in proportion to increasing the added amount of orange marmalade compared to control treatment compared to control treatment.

کلیدواژه ها:

Orange marmalade ، fruit Flavored Yogurt ، Yogurt Quality