The effect of addition Eriobotrya japonica L. on probiotic yogurts physicochemical, microbiological, and sensory properties

Abstract

Abstract This study aimed to investigate the effects of loquat (Eriobotrya japonica L.) marmalade (LM) supplementation in probiotic yogurt and the viability of Bifidobacteria ssp and its effect on the quality characteristics of yogurt were also investigated. For this purpose, four types of yogurt, including plain yogurt, yogurt with %5 LM, 10% LM, and 15% LM, were prepared. physicochemical properties, microbial growth, and textural and sensory properties were investigated on days 1, 7, 14, and 21 during storage. The addition of LM to yogurt significantly affected total dry matter, fat, pH, titratable acidity, syneresis, water-holding capacity values, and color parameters (L*, a*, b*) during storage time. The addition of LM caused an increase in L* values, while an increase in a* value. Yogurts containing % 10 and % 15 LM demonstrated lower syneresis than the control sample during storage. The viability of bifidobacteria in yogurt was not affected by the LM addition. The highest overall acceptance sensory score was observed in the yogurts containing 15% LM.