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  • The effect of loquat fruit ...
    The effect of loquat fruit (Eriobotrya japonica) marmalade addition and storage time on phsico-chemical and sensory properties of yogurt
    Temiz, H., Ondokuz Mayıs Univ., Faculty of Engineering, Samsun (Turkey). Div. of Food Engineering; Tarakçı, Z., Ordu University, Faculty of Agriculture, Ordu (Turkey). Div. of Food Engineering; Karadeniz, T., Ordu University, Faculty of Agriculture, Ordu (Turkey). Div. of Horticulture; Bak, T., Ordu University, Faculty of Agriculture, Ordu (Turkey). Div. of Horticulture

    Journal of Agricultural Sciences, 01/2012, Letnik: 18, Številka: 4
    Journal Article

    The objective of this study was to investigate the physico-chemical and sensorial changes during storage period in yogurts that were manufactured by adding loquat fruit (Eriobotrya japonica) marmalade at 4 different ratios (5%, 10%, 15%, 20%). Bu çalışmanın amacı, farklı düzeylerde yenidünya marmeladı katılmış yoğurtlarda depolama süresince meydana gelen fiziko-kimyasal ve duyusal değişiklikleri incelemektir. Yoğurtlar %5, %10, %15 ve %20 düzeyinde marmelat ilavesiyle üretilmiştir

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