Some quality properties of yogurt produced with the addition ofvarious citrus albedo and probiotic cultures

In this research, albedos separated from different citrus fruits (orange, grapefruit and lemon) sheels provided from the market were drided at room temperature, ground in the mill and autoclaved in sterile powder. Albedo powders in different ratios (% 0, % 0,25 and % 0,50) were added to traditionally produced yogurts and probiotic yogurts before fermentation. Physical, chemical, microbiological, textural and sensory analyzes of the produced traditional and probiotic yogurts were performed on 0, 7 and 14 storage days. The results of the analysis were compared with the control samples and the effects on the yogurts were determined. It was observed that during the storage period of the samples with added citrus albedo, the values such as pH and water activity decreased, while the values such as acidity, brix, dry matter, viscosity and ash increased, while the scored decreased as the albedo ratio increased in the sensory analysis. Keywords: Albedo, Citrus, Dietary fiber, Yogurt.