This study investigated the effects of various concentrations (10% and 12%, w/w) of persimmon marmalade and puree used in yogurt production. The antioxidant capacity, composition, and physicochemical and sensory properties of yogurts were established during the storage period. | Turkish Journal of Agriculture and Forestry Research Article Turk J Agric For (2016) 40: 68-74 © TÜBİTAK doi: Physicochemical, functional, and sensory properties of yogurts containing persimmon Seher ARSLAN*, Selma BAYRAKÇI Department of Food Engineering, Faculty of Engineering, Pamukkale University, Kınıklı, Denizli, Turkey Received: Accepted/Published Online: Final Version: Abstract: This study investigated the effects of various concentrations (10% and 12%, w/w) of persimmon marmalade and puree used in yogurt production. The antioxidant capacity, composition, and physicochemical and sensory properties of yogurts were established during the storage period. The titratable acidity contents and pH values of the samples changed slowly throughout the storage period. Yogurts made from persimmon marmalade had higher a and b values than did other yogurts. Yogurt containing 12% persimmon marmalade received the highest sensory analysis values. The dry matter contents of the samples fluctuated between and throughout the storage period. The highest viscosity and water capacity values were detected in the yogurt sample with 12% persimmon marmalade on the 15th day. The samples produced by adding persimmon puree exhibited lower antioxidant activity than did other samples. Key words: Antioxidant activity, chemical properties, persimmon, sensory properties, yogurt 1. Introduction Yogurt consumption has increased around the world because of its nutritional value, therapeutic effects, and functional properties (McKinley, 2005). The use of different fruits and additives in fruit yogurt production has improved its nutritional and sensory properties (Çakmakçı et al., 2012). Peaches, cherries, apricots, and blueberries are frequently used in yogurt production (Arslan and Özel, 2012). Persimmon is an edible fruit that is a member of the family Ebenaceae, which is native
