Physicochemical and organoleptic properties of yogurt with cornelian cherry paste

Stirred-type fruit-flavored yogurt was made by adding cornelian cherry paste and sugar at different ratios. The effects of the paste and sugar addition on the physicochemical and organoleptic properties of yogurt were examined. The titratable acidity, pH, viscosity, whey separation, and organoleptic properties of experimental yogurts were determined at weekly intervals for 21 days. Statistically significant differences were found between the control and fruit-flavored yogurts in terms of viscosity and whey separation. The addition of the fruit paste and sugar to yogurt resulted in air increase in the whey separation, and a decrease in the viscosity. During the storage, the values of the titratable acidity, viscosity and whey separations of experimental yogurts increased, while pH of the yogurts decreased significantly (P < 0.01). Yogurt with 10 kg/100 kg fruit paste and 10 kg/100 kg sugar was more acceptable and high scored with respect to overall acceptability value by panelists; however the result was not significant statistically.