Some Properties of Buffalo Milk Yogurt Added Rosehip Marmalade

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Muse M. M., Konca Y.

13. Ulusal Zootekni Bilim Kongresi, Ankara, Turkey, 29 September 2023, vol.1, pp.145, (Summary Text)

  • Publication Type: Conference Paper / Summary Text
  • Volume: 1
  • City: Ankara
  • Country: Turkey
  • Page Numbers: pp.145
  • Erciyes University Affiliated: Yes

Abstract

Yogurt is a product made by fermentation of the milk ofvarious animals. In addition to providing importantnutrients, yogurt has probiotics that facilitate the activitiesof the digestive system and increase immunity. There arestudies to increase yoghurt consumption in the society. Inthis study, some properties of rosehip marmalade addedbuffalo yoghurts quality traits were investigated. Buffalomilk provided from Buffalo Breeding Association inKayseri and pasteurized at 95°C for 30 min in the milkboiling container. After milk cooled until 42-44 °C milksamples were mixed with commercial yoghurt starterculture. Milks were fermented for 4 hours until pH reach4.6. Then yoghurts transferred to cooled room for 12 h, thenyoghurts were stirred and experimental yogurts produced.The treatments as follows: Control (pure buffalo milkyogurt, no addition) and addition of rosehip marmalade 5,10 and 15% to buffalo yogurts, and each treatment was 4replicates. Marmalades were produces 15% sugar andboiled 15 min. The physicochemical measurement ofyogurts samples were done 1 and 7 days. The dry matter andtotal solid of yogurt increased by addition of rosehipmarmalades (P<0.01). Crude protein, fat and ash contentand pH values of rosehip added yogurts were lower thancontrol but titrable acidity higher than control yogurt(P<0.01). There was no difference among the groups interms of syneresis. Lightness (L*) of yoghurt in controlgroup was higher than rosehip added groups, however,redness (a*) and yellowness (b*) of rosehip added buffaloyogurts were higher than control group (P<0.01). Viscosityvalues of rosehip added yogurts were higher than that ofcontrol group (P<0.01). In conclusion, rosehip addition tobuffalo yogurt may change physicochemical properties andcontribute a novel yogurt type production.