Avocado yoghurt production

In this study, a functional food product was produced by using avocado fruit, its quality criterias and usage opportunities were investigated. With different avocado ratios (0, 6, 10, 15%) and pure culture, avocado yoghurt samples were produced and stored at 4°C for 24 hours and then physical, chemical, sensory analyses were applied. Based on analysis, pH values were decreased during fermentation process and after 24 hours of storage. In yoghurt samples with no avocado serum seperation value was 46,45% while it was 25,94% in 15% avocado yoghurt sample. In addition, there was no significant difference in titration acidity of yoghurt without avocado and 6% avocado yoghurt sample. Increase in water holding capacity was directly correlated with avocado ratio of yoghurt samples. After 1 and 7 days of storage under refrigerated condition at 4°C, there was a decrease in L* (darkness/lightness) and increase in a* (greenness) and b* (yellowness) values of avocado yoghurts. According to the sensory analysis ranking test, 6% avocado yoghurt was the most liked sample, whereas %15 avocado yoghurt was the least liked sample.