Effect of concentrated plum juice on physicochemical and sensory properties of yoghurt made at bench top scale

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Abstract

Yoghurt with 9% (v/v) of plum juice concentrate (PJC) was stored for 24 days in darkness at 6 °C. Titratable acidity and pH were similar in all samples during storage. The firmness was in the range of 1.7–2.3 N and correlated with total solids of the mixes (R2 = 0.982). The sample with PJC and 5.33% (w/v) nonfat dry milk had the highest firmness and the weakest creaminess. The colour in PJC yoghurt was stable during the first seven days of storage. In the ranking test for acceptability, there were no significant differences (P ≤ 0.05) between the yoghurts.

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