Effect of pumpkin and raisin addition on some quality characteristics of probiotic yoghurts

In this study, probiotic yoghurt was produced by using pumpkin and raisin. As a result of pretests, the mixing ratios of pumpkin, raisin and cow milk and the starter culture combinations were determined and five types of yoghurt (K1, K2, A, B, C) were produced. The textural, pysical, chemical and microbiological tests were applied at the 1st, 7th, 14th and 21st days of storage to these five types of yoghurt samples and the results were evaluated statistically. In the evaluation; pumpkin and raisin addition to yoghurt samples effected the pH, total solids, fat, syneresis and lactic acid bacteria count significantly (p<0.05); wheareas protein, color analysis and lactic acid were effected insignificantly during the storage period (p>0.05). According to the result of the analysis, the total solids, fat, lactic acid, pH, protein, syneresis were in the range of 14,82%-17,52%, 1,4%-3,6%, 0,39%-1,25%, 4,20–4,85, 4,40-6,90, 3,83-7,74 ml/25 g respectively. As a result of microbiological evaluation, the lowest concentration of lactic acid bacteria was determined in the control sample on the 21st day. In the production of probiotic yoghurt, it has been observed that the using cow's milk, pumpkin and raisins has no negative effect on technological quality, it has been shown that the product can be consumed by appreciation within a 14 days shelf life.