Investigation of some properties of sultani grape enriched yogurt

In this study, physical, chemical, microbiological and sensory properties of yoghurts containing 6%, 8% and 10% fresh and dried Sultani grapes were investigated during storage (1st, 7th, 14th and 21st days). Total aerobic mesophilic bacteria (TAMB) count, lactic acid bacteria, yeast and mold, coliform group bacteria count, dry matter, fat, non-fat dry matter, protein, ash, pH, titratable acidity, viscosity, water holding capacity, serum separation, mineral substance content, color and bioactive properties were determined and sensory analyzes were made in yogurt samples. According to the findings, it was determined that there was an increase in dry matter, ash, titratable acidity, viscosity, mineral substance content and bioactive properties, and a decrease in fat, protein, pH. Serum separation values increased in yoghurts with fresh grapes and decreased in yoghurts with dried grapes. While the water holding capacity decreased in yoghurts with fresh grapes, it increased in yoghurts with dried grapes. TAMB count and lactic acid bacteria decreased during storage. Yeast and mold counts were determined only on the 21st day of storage. Coliform group bacteria were not found in any of the yoghurt samples. While the highest Al, Mn, Fe, Zn, Mg and K were determined in yoghurts with 10% dried grapes, highest Na, Ca and P were determined in the control sample. In addition, Cu element was not found in any yoghurt variety. According to the obtained color analysis results, as the fruit concentration increased, the L value decreased, while the a and b values increased. Considering the general acceptability scores, the control sample received the highest score. This was followed by yogurt with 8% dried grapes.